Did you know that the nutritious lycopene in tomatoes actually increases when they’re cooked? In this recipe, so does their flavor! Made with fresh peas, corn, and basil, this seasonal dish is loaded with color and nutrition. Freeze this dish for up to 3 months!
1/2 cup fresh basil chopped
2 cups fresh corn (from about 4 ears of corn)
2 cups fresh peas
2 garlic cloves minced
2 cups heirloom tomatoes halved or quartered
pepper to taste
salt to taste
Add olive oil and onion to a pot and cook over medium heat, until tender.
Add garlic and cook until fragrant.
Add corn and peas. Cook 3 to 5 minutes.
Add tomatoes and cook for an additional 3 to 5 minutes.
Stir in basil and season with salt and pepper.
Serve immediately, or save for later.
Can store in an air-tight container and freeze for up to 3 months! When ready to enjoy, transfer to the fridge to thaw the day before you’re going to eat it, then microwave for 3 to 4 minutes until heated through.
Serving: 1 cup