RECIPES - Tomato Day 2007

Trapanese Pesto (

1/4 – 1/2 cup extra virgin olive oil (depending on how thick you like it)
1/2 cup mint leaves
1 cup basil leaves
1/4 cup blanched almonds
1/2 cup grated pecorino cheese
2 ripe tomatoes, peeled and finely diced
2 cloves garlic, smashed
1/4 tsp chili flakes

Place the almonds, garlic and chili in a food processor and pulse just until roughly chopped.  Add the mint, basil and cheese and pulse again briefly until everything is blended.  Slowly drizzle in the olive oil.  The texture should be chunky, not finely pureed.  Transfer to a bowl and add the tomatoes.  Taste for seasoning, adding a little salt if needed.

Tomato Dip

1 medium tomato, chopped
1/4 cup lemon juice
1/2 tsp salt
1/4 tsp pepper
1/4 tsp Worcestershire sauce
2 tsp sugar, or to taste
1/4 cup finely chopped green onions
2 cups sour cream

Combine tomatoes with lemon juice, salt, and pepper; let stand for 45 minutes.  Add Worcestershire sauce.  Serve with veggie dippers or chips.

Basil Curry Dip (2001 Open House)

There are never any leftovers from this dip, we find we will scoop it up with pita bread, veggies, crackers or even our fingers!

1 cup mayonnaise
2 tsp lime juice
1/2 cup sour cream
1 tsp Worcestershire sauce
1 tbsp ground Thai basil
1 tbsp minced parsley
1/4 tsp salt
1 tbsp minced onion
1/4 tsp curry powder

Combine all ingredients in a food processor or blender.

Pesto Fraise Basilic (Strawberry Basil Pesto)

1/3 cup freshly grated Parmesan
1/3 cup whole blanched almonds, toasted
Approx 1/3 cup fresh basil leaves
5 small strawberries (or 3 large), hulled – use full flavored fruit
3 – 4 tsp extra virgin olive oil
Freshly ground pepper

Combine the Parmesan, almonds, and basil in a mixer or blender, and process in short pulses until the mixture forms a paste.  Add the strawberries and olive oil, season with salt and pepper, and mix until smooth.  Taste and adjust the seasoning.  Transfer into a jar, close tightly, refrigerate, and use within a few days.

Triple Lemon Tea

Easy to make, delicious hot or iced!

1 part lemon verbena
1 part lemon balm
1 part lemon grass

Combine all three ingredients, either fresh or dried.  Pour boiling water over the leaves, cover the cup or pot, turn off heat and let steep for 15 to 20 minutes.  Steep longer for iced tea.  As a rule of thumb, use 1 tsp dried herb or 1 tbsp fresh herbs per cup of water.

Minty Grape Punch

2 qts water
5 tbsp green tea or 15 green tea teabags
1/2 cup fresh spearmint
2 cups lemon juice
2 cups orange juice
1 1/2 qts grape juice
2 cups sugar
2 qts water
1 qt ginger ale

Brew tea and mint for 5 minutes in 2 qts water, then strain and cool. Add all other ingredients but ginger ale. Pour over ice and add ginger ale.