Tomatoes and basil light up another summer staple
Tomatoes are at their height right now, but before long they will be gone. It is sad to think that the king of the summer crops has such a short window, but also, when you’re in the midst of it, it can be difficult to figure out what to do with all the fresh fruits.
Another star of the season is the simple herb basil. It complements so many things so well, but especially the tomato. Taken together, they have a magical bright taste that seems like it can almost cool you off on a hot August day.
That’s why I chose to use them in a dish where they aren’t the star. Instead, the dynamic duo work to bring lima beans, another crop popping up in earnest this summer, to new heights.
A simple sauce with tomato, basil and garlic can make even the most severe doubter of lima beans want to eat heaps of the protein pods.
Paired with a traditional protein like pork chops, you have a can’t-miss summer meal that will clean out your CSA box or your garden. You’ll be happy you did.
Also, once you master the basic method here, you can use the same formula with corn, okra or almost any other vegetable to take something boring and make it pop. Hopefully, you’ll find a flavor you truly love!
Alex and Eleta Morrison live in Macon and write a food blog, Bungalow Kitchen. Visit their blog at bungalowkitchen.wordpress.com or contact them at bungalowkitchenmacon@gmail.com.
Tomato Basil Lima Beans with Pork Chops
4 medium thick pork chops
½ pound fresh lima beans
3 ripe tomatoes
½ cup fresh basil (whole)
¼ cup dried basil (whole)
6 cloves garlic, peeled
Salt and pepper to taste
¼ cup olive oil
2 tablespoons chicken fat or butter
4 sprigs rosemary, chopped
Cut the ends off two of the tomatoes and place in a large bowl. Add the two basils, garlic, and salt and pepper to taste. Blend with an immersion blender until completely chopped and the mixture resembles a runny sauce. Slowly add olive oil and keep blending for about two minutes until the sauce slightly thickens.
Heat a saute pan over medium heat and add fat or butter. Add the beans and heat about five minutes, stirring occasionally. Add the tomato sauce and bring to a boil. Reduce heat. Chop remaining tomato and add to pan along with rosemary. Simmer about 30 minutes until sauce thickens and beans are tender.
Meanwhile, coat the pork chops with salt and pepper and let sit about 10 minutes. Heat a grill pan to medium-high heat and add chops. Cook two minutes, then give the chips a quarter turn. Heat another two minutes and flip and repeat process on the second side. Lower heat and cook another 4 minutes, or until the pork is about 150 degrees.
Plate with additional rosemary to garnish.
Serves two.