Wednesday, August 18, 2004

YUMMY heirloom tomato soup:
3 lbs. heirloom tomatoes, peeled, seeded, and chopped
1 yellow onion, chopped

Saute the onion in a saucepan till soft.
Add the tomatoes and simmer for about 25 minutes.
Add salt and pepper.

I also made pesto, which I haven't tried yet:
2 cups basil leaves (I added stems and flowers... trimming the basil plants back)
1 tsp minced garlic
1/3 cup grated Parmesan cheese
1/3 cup pine nuts
1/2 cup extra virgin olive oil


I stirred in a bit of lemon juice--it doesn't seem to have helped; the pesto seems brown today. No salt yet.

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