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July 29, 2010

Comments

Jennifer Lux

I have a great raw tomato "sauce" that uses up both tomatoes and basil. Take 6-8 tomatoes, seeded and chopped. Mix in 2 cloves of minced garlic (either sauteed in a bit of olive oil or raw...pick your poison), 1/4 c. fresh basil (chopped), 1/4 c. grated parm cheese, 2-3 T. balsamic vinegar, a little more olive oil, salt and pepper to taste. You can make it as your pasta of choice is cooking or make ahead and let the flavors marry up in the fridge. Dump it in with the warm pasta and enjoy

But please, no tomatoes...I'm trying to figure out what to do with my own!

Hannah

Tomato sauce also freezes well. And you can make pesto with the extra basil. Yummy!

Lori

PESTO!!!!!!! Harvest that amazing basil and make some pesto! The pesto will keep in your freezer pretty well too.

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