Out of Helen's Kitchen - Tomatoes

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Published on Tuesday, September 11, 2018

By Helen Drysdale

Neepawa Banner & Press

It’s the beginning of September and I am dealing with super-prolific tomatoes and basil. Tomato and basil complement each other perfectly. So this is how I have been dealing with those red beauties and fragrant basil.

Tomato sauce

25 large tomatoes,

skinned and chopped

5 cloves of garlic

1 small onion

1/4 cup of olive oil

1 Tbsp. balsamic vinegar

1 tsp. salt

1/2 tsp. pepper

1 Tbsp. brown sugar

1 large handful basil leaves, washed and lightly chopped

After chopping the tomatoes place them in a colander to drain of extra liquid. In a Dutch oven over medium heat add oil, garlic and onion and gently cook for several minutes. Add tomatoes, vinegar, salt, pepper and sugar. Cook for 12-15 minutes. Add the basil leaves and cook for 2-3 more minutes. Use as is for pasta or freeze in container for later.

To thinly slice basil leaves, stack the leaves on top off one another and roll into a log. Thinly slice the basil log in strips.

Bruschetta with tomatoes and basil

1 baguette, cut into 1” pieces

4-5 tomatoes diced into

1/2”pieces

1/3 cup washed and sliced basil

2 cloves garlic, minced

3/4 tsp. salt

1/2 tsp. pepper

3 Tbsp. olive oil

1 Tbsp. balsamic vinegar

1/4 cup grated Parmesan cheese

In a bowl, toss together the tomatoes, basil and garlic. Mix the salt, pepper, olive oil, balsamic vinegar and cheese. Add to the tomatoes and mix in.

Toast bread. This can be done either in the toaster or under the boiler.

Serve the tomato mix on toasted bread slices.