Copied By: LEHEY_GREG @ESSG (Greg Lehey)
   SENT: 91-09-17  20:51
   FROM: CAVANAUGH_DON @CONN

A while ago there was an inquiry for recipes to use up all the extra
tomatoes from the garden.  Well, the good news is that the basil crop
should be available now, too, and there are few flavors that match so
well as tomatoes and basil.

Here are a couple of variations on an interesting theme that my wife
and I enjoy...

Basil Pesto

3 well-packed cups fresh basil leaves, washed, spun dry and removed
  from their stems
1/4 to 1/2 cup olive oil (more if desired)
1/2 pine nuts (optional)

Pack the basil leaves into the blender.  Add 1/4 cup olive oil and
blend.  Stop occasionally to scrape leaves down to the blades.  Add
additional olive oil and continue blending until smooth.  If using,
add pine nuts and blend until chopped.


Pesto/Tomato Appetizer Tart

1 package frozen puff pastry
basil pesto
fresh tomatoes sliced
salt, pepper and grated romano cheese

Prepare the puff pastry per the directions on the box, rolling it to
fit a medium sized jelly roll pan.  Fit into the pan and turn down
edges to form a crust.  Spread pesto on tart shell and layer tomato
slices in rows, overlapping tomatoes as you go.  Sprinkle top with
salt, pepper and grated cheese.  Bake in the oven per the directions
on the pastry package.

Makes about 12 appetizer servings

As an alternative to the pesto, you can brush olive oil on the pastry
shell and layer the tomatoes with a large basil leaf between slices.


Pesto & Tomato Pizza

Do the above with pizza dough instead of the puff pastry...

Pizza Dough

1 package Red Star instant rise yeast (preferred)
1 cup warm water
1 teaspoon sugar
2 1/4 cups bread flour
1 teaspoon salt
1 tablespoon olive oil

Mix yeast with sugar in measuring cup.  Add warm water and set aside
to proof the yeast.  Using a steel blade in a food processor, put
flour and salt into the bowl and process to mix.

When the yeast is proofed, stir well.  Add the tablespoon of oil to
the flour and turn the processor on.  Gradually add the yeast mixture.
The dough should form a ball and ride up on top of the blades.  You
may have to add more water or flour, depending on how wet or stiff the
dough comes up after the yeast is added.

Process the dough for 40 seconds (that's the kneading!).  Oil a large
bowl and turn the dough into it.  Rub the top of the dough with olive
oil to prevent drying and cover the bowl with plastic wrap.  Let rise
until doubled in bulk (Red Star instant rise will perform this feat in
about 20 minutes).

Punch down the dough and turn out onto floured board.  Sprinkle with
flour and form the dough into a ball.  Invert the bowl over the dough
and let it sit for 5 minutes.

Using a rolling pin, roll out the dough into a rectangle to fit a
large jelly roll pan.  Fit into the pan.

Top as above or with anything you'd like... such as tomato salsa or
chopped tomatoes with chopped bermuda onions, etc.

Enjoy!