What was funny was that just the night before I was reviewing images from the last time I photographed Full Heart Farm. Some of the photos that get me are the ones of their family, especially with their crates of tomatoes. Allyson and her little ones are enjoying the plethora of shapes and colors from the bounty of the season. In other words, it was precious.

Though, I wish this time around I was scooping tomatoes from a time capturing priceless moments, the reason for a 5 lb. bag of tomatoes this go around is because there is a hurricane approaching and they needed to pick and sell the produce before the weather got the best of them.

Furthermore, it is to also take care of the community making sure everyone is fed and prepared.

That said, I trucked on over for my order and made the best marinated cherry tomatoes I could to make the most of any unpredictable circumstances. After all, we have to make the most of our lives, and what better way than to support each other and eat well?

By the way, I recently virtually e-mailed Allyson and I look forward to sharing her words. What a remarkable, y the way, I recently interviewed Allyson Angelini of Full Heart Farm and what a remarkable, inspiring and resilient individual! (Wait until you read what she has to say!) In the meantime, scroll down for this mouthwatering marinated tomato recipe!

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Marinated Cherry Tomatoes & Corn ft. Full Heart Farm

SERVES: 4
PREP TIME: 10 MINUTES
MARINATE: 3 HOURS +

INGREDIENTS:

• 4 cups local cherry tomatoes, halved or quartered
• 2 ears corn, cob removed
• 1/2 cup extra-virgin olive oil
• 1/4 cup white wine vinegar
• 2 Tbs lemon juice
• 2 Tbs finely chopped fresh parsley
• 1 Tbs honey
• 1/2 tsp garlic powder
• 1 tsp Dijon mustard
• 2 teaspoons dried oregano
• 1 tsp teaspoon thyme
• 1 tsp dried Rosemary
• 1/2 tsp sea salt
• 1 tsp Freshly ground black pepper

DIRECTIONS:

1. In a large mixing bowl add the cherry tomatoes and corn kernels with 1/2 tsp sea salt to season and help draw out the moisture.
2. Next, create the marinade by adding all remaining ingredients into a medium sized jar, then seal with a lid and shake until thoroughly combined.
3. Afterwards, pour the sauce over the produce and mix. Allow to marinate for at least 3 hours. When ready, stir again before serving and enjoy!

NOTES:

A fun salad I enjoy making is taking 3 ripe peaches, removing the seed, slicing, then placing in a bowl. Add 1 cup of the marinated tomatoes and toss in 1/4 cup sliced red onions and a crumbling of feta (or creamy burrata!) Toss (A fun salad I enjoy furthering this recipe is taking 3 ripe peaches, removing the seed, slicing, then placing in a bowl. Add 1 cup of the marinated tomatoes and toss in 1/4 cup sliced red onions and a crumbling of feta (or creamy burrata!) Toss together, transfer into bowls and spoon extra juice from the marinade as a dressing. So fresh and bright with textures galore!)

The pottery these salads are graciously framed by are handcrafted by Jane Herold of Jane Herold Pottery. Visit her website by clicking here!

For more delicious recipes to create or pair alongside, visit the Kitchen Journal.

To read the interview with Allyson Angelini click here.