I know in most places, it’s starting to feel like fall. I hope we’re nearing that time too. Summer has been bearable, but the last few weeks have been really hot. I’m ready for soups and stews!
With that said, the basil in my apartment garden (more on apartment gardening another time) loves the heat. Of all the things I planted this year, it’s doing the best, by far! I’m OK with that. It’s one of my favorite tastes/smells, ever!
I have basil in abundance, and we have quite a few tomatoes from our Abundant Harvest Organics box, so I’ve been using them both a lot, in many creative ways.
My basil. I am in love.
Summer’s not quite over, so we’ll have a few more salads, maybe sneak in a couple soups here and there, and enjoy the basil and tomatoes while they’re in season.
Here’s one way we’ve enjoy them both.
- 1/4 C Red wine vinegar
- 1/4 C Extra virgin olive oil
- 1 large yellow tomato
- 1 large red tomato
- 1/4 C fresh basil leaves
- Chop tomatoes and basil.
- Vinegar and salt in a bowl. Slowly pour oil in, while whisking (creating an emulsion).
- Add tomatoes and basil to bowl. Mix.
Would also be good with any of the following added: bacon, feta, mozarella, peaches, corn, zucchini etc.
**** (Our rating)