The Season Of The Love Apple
(A.K.A. The Tomato)
By St. Supery winery chef, Ron Barber

The tomato is a new world vegetable/fruit that dates back to around 700 A.D. The debate still rages as to whether it is a fruit or a vegetable. It made its way to Europe in the 16th century where it became especially popular in southern Europe.

This is the best time of the year to enjoy fresh tomatoes. In the winter months it is best to skip the fresh tomatoes in favor of good quality canned ones. The best way to get great tomatoes is to grow them yourself. If you don’t have a garden, one or two plants in pots will supply a family of 4. If growing your own is not possible, I suggest that you seek out vine ripened or heirloom tomatoes from your favorite grocery store.

The recipe below is a great way to take advantage of the tomato season.

Penne Pasta With Vine Ripened Tomatoes,
Grilled White Corn & Basil
Pair with St. Supéry 2001 Cabernet Sauvignon

4 cups diced vine ripened tomatoes – try to include a mixture of colors
3 ears of white corn – charcoal grilled until slightly charred. Cut the kernels off the cob
3 cloves of garlic – minced
1 cup fresh basil – coarsely chopped
2 tablespoons extra virgin olive oil
1 pound Penne pasta
1/2 cup grated parmesan cheese
salt and fresh ground black pepper to taste

Heat the olive oil and the garlic in a large frying pan. Warm until the garlic is soft but not brown. Add the tomatoes, basil and corn kernels. Heat on medium until the tomatoes are just warmed through. You do not want to cook the tomatoes. Salt and pepper to taste and remove from heat.

Bring a large pot of salted water to a boil and add the Penne. Cook until al dente – about 10 minutes and drain. Toss the pasta with the tomato mixture and parmesan and serve, or allow to cool to room temperature.

Serves 6 - 8