KEEP BASIL FRESH RECIPES

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FRESH TOMATO BASIL SAUCE RECIPE | ALLRECIPES



Fresh Tomato Basil Sauce Recipe | Allrecipes image

A delicious sauce made with fresh tomatoes and fresh basil. A late summer delight!

Provided by MINDIM

Categories     Side Dish    Sauces and Condiments    Sauces    Pasta Sauces    Tomato

Total Time 2 hours 20 minutes

Prep Time 20 minutes

Cook Time 2 hours 0 minutes

Yield 6 servings

Number Of Ingredients 6

8 pounds tomatoes, seeded and diced
¼ cup chopped fresh basil
1 large onion, minced
3 cloves garlic, minced
½ cup olive oil
salt and pepper to taste

Steps:

  • In large saucepan, cook tomatoes and basil over medium-low heat until tomatoes are soft.
  • Meanwhile, in medium skillet, saute onion and garlic in olive oil until onions are translucent.
  • Add onion mixture to tomato mixture and add salt and pepper. Let simmer on low heat for 2 hours or until thick.

Nutrition Facts : Calories 330.2 calories, CarbohydrateContent 37.8 g, FatContent 20.6 g, FiberContent 8.8 g, ProteinContent 6.9 g, SaturatedFatContent 2.8 g, SodiumContent 69.5 mg, SugarContent 24 g

FRESH BASIL PESTO RECIPE | JAMIE OLIVER PESTO RECIPE



Fresh basil pesto recipe | Jamie Oliver pesto recipe image

Pesto is so versatile, the principle of herbs, nuts and cheese, bolstered by garlic and good extra virgin olive oil, can be taken in so many different ways. This is the classic combo, celebrating basil, pine nuts and Parmesan, but use what you’ve got in stock.

Total Time 5 minutes

Yield 6

Number Of Ingredients 6

1 clove of garlic
1 large bunch of fresh basil (40g)
50 g pine nuts
3 tablespoons extra virgin olive oil
50 g Parmesan
1 cooked Jersey Royal or new potato

Steps:

    1. Peel and bash the garlic in a pestle and mortar with a pinch of sea salt.
    2. Pick the basil leaves and add with the pine nuts, and pound to a coarse paste.
    3. Muddle in the extra virgin olive oil and finely grate and stir in the Parmesan, adding a splash of water if you like it a little runnier, then continue bashing and pounding until smooth.
    4. Have a taste and season with salt and black pepper, if needed. For a lovely creamy finish, try crumbling in and stirring through a cooked Jersey Royal. Serve with grilled meat or fish, or simply stirred through pasta – delicious!

Nutrition Facts : Calories 147 calories, FatContent 14.2 g fat, SaturatedFatContent 2.9 g saturated fat, ProteinContent 4.4 g protein, CarbohydrateContent 1.6 g carbohydrate, SugarContent 0.4 g sugar, SodiumContent 0.5 g salt, FiberContent 0.3 g fibre

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Making your own tasty tomato soup is so easy! Give it your own spin with extra herbs and spices. If your tomato plants are groaning under the weight of all their ripe fruit, or even if you’ve just got some over-ripe tomatoes to use up, then this is a great soup to have up your sleeve. As long as your tomatoes are really ripe you’ll end up with a wonderfully sweet soup no matter what type of tomatoes you’ve used. The basil oil is also great for drizzling over salads, pastas or pizzas so if you want to keep it for a couple of weeks, just strain it through a sieve and store it in a sterile jar.
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    1. To make the basil oil, pick the basil leaves and finely chop the stalks. Put a few leaves in a bowl of cold water for later, then place the rest in a pestle and mortar. Add a pinch of sea salt and bash the basil leaves until they have broken down into a dark green paste. Transfer the paste to a jug and add your extra virgin olive oil. Mix together well.
    2. To make the soup, add a lug of olive oil to your biggest pan over a medium heat. Peel and slice the garlic and add to the pan with the basil stalks. Fry for about a minute then add all the tomatoes. Stir in 150ml of water and bring to the boil. Reduce to a medium heat and let the tomatoes cook for 5 minutes until they are slightly broken down. If your tomatoes are nice and ripe they’ll be naturally sweet and soft, which means you won’t need to cook the soup for too long.
    3. Remove the soup from the heat, add a splash of red wine vinegar then carefully blitz with a hand blender until you get a consistency that’s to your liking.
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