While the season is shifting and I’m gravitating towards cozier bakes, there is still end-of-summer-produce to be devoured. This recipe is a summery spin on a Sloppy Joe. They are unfussy and bursting with flavor- made with sweet Italian sausage, juicy ripe tomatoes and sweet corn. There is a little heat from chili flakes, acid from the vinegar and honey adds a lovely sweetness. It’s the kind of dinner that feels comforting and nostalgic while being vibrant and elevated. Serve these summer Joe’s piled high in your favorite bun topped with parmesan and tons of fresh basil.
Ingredients You’ll Need For Theses Summer Joe’s
Fresh Corn
Cherry Tomatoes
Onions
Garlic
Red Pepper Flakes
Salt
Olive Oil
Sweet Italian Sausage
Tomato Paste
Red Wine Vinegar
Parmesan
Basil
Hamburger Buns
Summer Joe’s
Description
adapted from Molly Baz
Ingredients
2 ears of fresh corn
1 lb cherry or sungold tomatoes, halved
1/2 onion, finely chopped
3 cloves of garlic, finely chopped
Pinch of red pepper flakes
salt
2 tablespoons olive oil, divided
1 lb sweet italian sausage, if using links remove from the casing
1/4 cup tomato paste
2 tbsp red wine vinegar
1 tbsp honey
For serving
Hamburger buns
Parmesan
Fresh basil
Instructions
- Grate 2 ears corn down to the husk on the large holes of a box grater, directly into a bowl in order to catch all the corn milk. Add the halved cherry tomatoes to the bowl and give it a stir.
- Heat 1 tablespoon of olive oil in a large pot over medium high heat. Add the sausage, breaking it up into chunky pieces until browning, 4-5 minutes. Add the onions season with salt and chili flakes and cook until softened, continuing to break up the sausage in smaller pieces, 3-4 minutes. Stir in the garlic, fold to combine, and cook for 3 minutes.
- Make a well in the center of the pot, add 1/4 cup tomato paste and drizzle with 1 tablespoon olive oil, cook for 3 minutes. Add the red wine vinegar, honey and 2 sprigs of basil. Cook for another few minutes, to marry the flavors.
- Add the grated corn, tomatoes and 1/3 cup water. Stir, cover and adjust the heat to maintain a steady simmer, stirring occasionally and crushing the tomatoes into the mixture. Cook for 15 minutes, until it’s the consistency of a thick ragu. Continue cooking uncovered for 5 more minutes. Season to taste.
- Serve on hamburger buns (toasted in butter for something more decadent) with shaved parmesan and lots of fresh basil.
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