had a ton of big tomatoes from the garden in Boston. We also had some
basil (but mostly we were given lots of basil from our neighbor Dawn.)
So what do you do with a big bunch of tomatoes? Make SALSA! And we did.
We also made plenty of pesto out of the basil. So, here are the recipes
we used...along with the great recipe book that we found. Try the Pesto
Pizza...it is really, really awesome!
Cups tomatoes... cored and cubed to 1/2"
2 Tbsps. jalapeno peppers... minced with seeds
2 Tbsps. serrano peppers... minced with seeds
2 Tbsps. cilantro... coarsely chopped
1 Tbsp. green onion... finely sliced
1 garlic clove... crushed (*I like garlic and tend to use three to four)
1 Tbsp. olive oil
1 Tbsp. limejuice (*use freshly squeezed is best)
1 Tbsp. Tequila
2 tsp. salt
1 tsp. black pepper (*freshly ground)
Quarter tomatoes and discard the seeds and ribs, leaving only the flesh
Slice into cubes about one inch square and place in a large mixing bowl.
Add sliced green onions, minced fresh peppers, chopped cilantro, crushed
garlic, salt and pepper. Mix lightly.
Pour olive oil, lime juice, and lastly the Tequila -- then mix again.
Place in refrigerator for at least a half hour.
cups fresh basil
3 cloves garlic
1/2 cup olive oil
3/4 cup freshly grated Parmesan cheese
2 Tbsp butter
3 tablespoons pine nuts
Place the herbs in
a food processor, add the garlic, drizzle in the olive oil (reserving
and puree until smooth.
Add salt to taste.
Add the Parmesan cheese, butter, and pine nuts and process until smooth.
1 ready made pizza crust
1/2 cup pesto
1 cup ricotta cheese
1/4 cup grated Romano cheese
2 tomatoes, sliced
1/4 cup grated Parmesan cheese
Preheat oven to 450 degrees.
In a small bowl, combine Ricotta and Parmesan.
Spread pesto over the ready-to-cook pizza crust.
ricotta and Parmesan over the pesto, and layer the tomatoes over the cheese.
Sprinkle with Parmesan to taste.
Bake for 12 to 15 minutes.