2 pounds tomatoes, scored and cut into wedges 1 medium-size sweet onion, thinly sliced (about 1 cup) 12 basil sprigs Salt & pepper to taste ¼ cup basil oil Basil oil: In a small bowl, prepare an ice-water bath and set aside. Bring a small pot of water to a boil over high heat. Using […]
An exotic dish of sweet peppers and eggplant seasoned with basil, coriander, cumin and saffron!
Serves 6-8 2 cups eggplant cubed 1 onion, roughly chopped 3 cups tomatoes, roughly chopped – I used heirlooms but cherry or any other version will work as well 3 large or 4 medium cloves of garlic ¼ cup olive oil 1 tsp. salt ½ tsp. pepper 2 tsp. Italian seasoning 2 cups non-dairy milk […]
30 tomatoes (about 60 medium) 4 onions 2 heads garlic 1/2 cup olive oil Kosher salt and pepper 1 6-ounce can tomato paste 1 bunch fresh basil Peel the tomatoes. Bring a large pot of water to a boil. Meanwhile, fill a large bowl with ice water. Using a paring knife, core each tomato and […]
With fresh tomato and basil from your share and indulgent puff pastry, this makes for a nice lunch for 2-3 people.
1 packed cup basil leaves 1 large garlic clove, coarsely chopped 1/2 tsp. hot smoked paprika 3 Tbsps. extra-virgin olive oil, plus more for brushing Salt 1 8-ounce zucchini, cut into 4 lengthwise slices 4 English muffins, preferably Bays split 4 ounces Gruyère or Appenzeller cheese, cut into 8 thin slices In a mini food […]