Heirloom tomato and basil tart
1 9-inch refrigerated pie crust
2 cups packed fresh basil leaves
1/4 cup toasted pine nuts
1 garlic clove, peeled
1/2 teaspoon kosher salt, plus more for seasoning
1/4 teaspoon freshly ground black pepper, plus more for seasoning
1/2 to 2⁄3 cup extra-virgin olive oil
1/2 cup grated Parmesan
2 medium (12 ounces) heirloom or 4 plum tomatoes, cut into 1⁄8-inch thick slices
2 tablespoons thinly sliced fresh basil leaves
Extra-virgin olive oil, for drizzling
Place an oven rack in the center of the oven. Preheat the oven to 425 degrees. Place the pie crust on an ungreased baking sheet and bake 7 minutes until lightly golden. Cool for 20 minutes.
In a blender or food processor, pulse 2 cups basil, pine nuts, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper until finely chopped. With the machine running, slowly add olive oil until the mixture forms a smooth and thick consistency. Add Parmesan and pulse until combined. Season with salt and pepper, to taste.
Using a spatula, spread pesto over cooled crust. Arrange tomato slices on top of pesto and garnish with sliced basil. Drizzle with olive oil and sprinkle with salt. Cut the tart into wedges and serve.
Note: To toast pine nuts, place on a baking sheet in a single layer and bake 8 to 10 minutes in a preheated 350- degree oven until lightly browned.
From Giada De Laurentiis, Food Network
Raw tomato sauce
5 medium tomatoes, peeled, seeded and chopped into a lumpy pulp
3 tablespoons minced shallots
1 teaspoon red wine vinegar
¼ teaspoon salt
Freshly ground black pepper to taste
3 tablespoons finely chopped basil
3 tablespoons extra virgin olive oil
Place tomatoes, shallots, vinegar, salt and pepper in a bowl, and mix well. Set aside for 10 minutes, then put into a large sieve and let drain. Add drained mixture back to the bowl. Add basil and oil, and stir to mix. Serve at room temperature over steaming hot pasta.
Makes 2 to 4 servings.
From The Big Summer Cookbook
8 tablespoons unsalted butter
½ cup chopped onion
1½ teaspoons minced fresh dill
2 pounds heirloom tomatoes, chopped
4 cups chicken or vegetable broth
2 tablespoons all-purpose flour
1½ cups heavy cream
2⁄3 cup half-and-half
¼ cup fresh basil, chopped
¼ cup honey
Salt and freshly ground pepper to taste
In a large non-reactive pot, melt 6 tablespoons butter over medium heat and sauté onion and 1½ teaspoons dill until onion is translucent, about 5 minutes. Add tomatoes and broth, bring to a simmer, then remove from heat.
In a small saucepan, melt remaining 2 tablespoons butter over medium heat and add flour, stirring constantly with a wooden spoon for 3 minutes, without browning. Add cream and half-and-half, and bring to a boil, stirring occasionally. Reduce heat to medium-low and simmer 15 minutes. Stir in basil and honey. Remove from heat. Using immersion blender, stand blender or food processor, purée the cream mixture with the tomato-broth mixture (in batches, if necessary). Return blended soup to the same pot, reheat over low heat, and season with salt and pepper. To serve, ladle into warmed shallow soup bowls and garnish with basil.
Makes 6 to 8 servings.
From The Heirloom Tomato Cookbook