So, we had a ton of local basil and a ton of local tomatoes. Luckily, we also had an upcoming potluck :)
Tomato Basil Dip from the book, From Asparagus to Zucchini, with freshly baked French Baguette from Bakers on Broad is what we ended up with. We were going to double the recipe, but Jason decided tripling it would be a better idea. "That way we can share with the neighbors." How's that for supporting the eat local challenge? :)
Step One: Gather one Whole Freaking Lot of tomatoes, one Whole Freaking Lot of basil, a couple garlic heads, olive oil, salt, pepper and balsamic vinegar. Also, grab the serving bowl, compost/garbage bowl (and an extra bowl if your countertop compost bucket is on the small side), a large cutting board, a mixing spoon and a very sharp knife. Bring the food processor, too.
That's Brooke's thumbs up on the left and mine on the right :)
Step Two: Rinse and chop 15 tablespoons of basil. Do you believe that I actually considered doing this by hand? Right.
Step Three: Core, seed and dice nine cups of tomatoes, depositing the gunk into the compost bowl. Um... this was Jason's job. "Hey, you have to break a few eggs to make an omelet." Step Four: Press three tablespoons of garlic
Step Five: Add a splash of balsamic vinegar, a few tablespoons of olive oil, and salt and pepper to taste. Step Six: Stir it up and serve with or over lightly toasted and sliced French Baguette.
Step Seven: Share it with your friends, neighbors and other assorted local yokels - and remember to tell them that 97%* of the ingredients were found right here in your community :) I heart Bakers on Broad and Blooming Glen!
* Ok, fine. I don't really know if it's really 97%. Whatever.