Basil and tomato’s natural kinship commences with their cultivation and continues through their color, aroma and flavor.
For temperate-zone gardeners, basil and tomatoes are forgiving annuals with simple, similar needs: warm temperatures, full sun (although either can survive in semi-shade) and moderately rich, lightly moist soil.
In the garden or on the plate, basil’s varied palette of matte greens and purples perfectly complements tomato’s showy range of shiny reds, oranges, yellows and other hues.
Clove- or lemon-scented (depending on the variety), with a spicy taste that warms the mouth, fresh basil is a fitting partner for ripe tomato’s fruity aroma and complex range of flavors, from candy-sweet to pleasantly acidic. But basil’s scent and flavor all but vanish when dried, whereas sun-dried tomatoes give off a sweet perfume, are intensely flavorful and keep well.
Success tips
To preserve the bright color of fresh basil leaves for use in salads and other uncooked dishes, tear leaves by hand rather than cutting them with a knife. Chopping or slicing the fresh leaves for use in cooked dishes doesn’t diminish their flavor.
For optimum flavor, serve ripe tomatoes at room temperature; storing them at 50 degrees or lower destroys their flavor.
PIZZA MARGHERITA
Preparation time: 15 minutes
Cooking time: 20-25 minutes
Yield: 6 servings
This pizza was said to be the favorite of Italy’s Queen Margherita, who first tasted it in the late 1800s. Red with a savory tomato sauce, white with creamy mozzarella, and green with fresh basil, the pizza calls to mind the tri-colored Italian flag.
1 large (16- to 18-inch) pizza crust, unbaked Cornmeal
1 cup tomato-basil sauce, see recipe
1 cup grated mozzarella cheese
1/2 cup whole fresh basil leaves
Salt, freshly ground pepper
1/4 cup plus 2 tablespoons olive oil
Freshly grated Parmesan cheese
Pinch chopped fresh oregano
1. Heat oven to 450 degrees. Place unbaked crust on baking sheet dusted with cornmeal.
2. Cover crust with tomato-basil sauce; add cheese, then basil, and salt and pepper to taste. Drizzle with 1/4 cup of the olive oil; dust with Parmesan and oregano.
3. Bake pizza until well browned, about 20-25 minutes. Brush edges of crust with remaining 2 tablespoons oil. Slice into wedges.
Nutrition information per serving:
Calories ………… 420 Fat ……….. 24 g Saturated fat ….. 5 g
% calories from fat .. 51 Cholesterol .. 10 mg Sodium ……… 620 mg
Carbohydrates …… 40 g Protein ….. 12.4 g Fiber ……….. 2.2 g
TOMATO-BASIL SAUCE
Preparation time: 25 minutes
Cooking time: 35 minutes
Yield: 1 cup
2 tablespoons olive oil
3 medium tomatoes, peeled, chopped
1 clove garlic, minced
2 tablespoons chopped fresh basil
1/4 teaspoon salt
1/4 cup dry white wine
1. Heat oil in saucepan over medium-high heat. Add tomatoes and garlic. Mix in basil, salt and wine. Heat to boil; cover and reduce heat; simmer 15 minutes.
2. Increase heat to medium-high; cook, uncovered, stirring often, until sauce reduces to 1 cup, 15-20 minutes.
Nutrition information per 2 tablespoons:
Calories …………. 40 Fat ……… 3.6 g Saturated fat .. 0.5 g
% calories from fat .. 71 Cholesterol .. 0 mg Sodium ……… 80 mg
Carbohydrates ….. 2.8 g Protein ….. 0.5 g Fiber ………. 0.7 g
BASIL-TOMATO SALAD
Preparation time: 20 minutes
Chilling time: 3 hours or overnight
Yield: 4 servings
A tantalizingly flavorful choice for a make-ahead summer salad, this dish becomes more flavorful the longer the ingredients meld.
1/2 bunch fresh basil, stemmed
4 large ripe tomatoes, sliced into 1/4-inch rounds
2 large cucumbers, sliced into 1/4-inch rounds
1 sweet red onion, sliced into 1/8-inch rounds
1 1/2 cups rice vinegar
Salt, freshly ground pepper, olive oil
1. Chop half of the basil leaves coarsely. Reserve remainder for garnish. Arrange tomatoes, cucumbers and onion in serving bowl. Sprinkle with chopped basil; pour vinegar over ingredients. Cover and refrigerate at least 3 hours, preferably overnight.
2. Before serving, let come almost to room temperature. Drain off most of the liquid. Garnish with remaining basil. Pass salt, pepper and olive oil at table.
Nutrition information per serving (without oil):
Calories …………. 90 Fat ……… 1.1 g Saturated fat .. 0.2 g
% calories from fat .. 10 Cholesterol .. 0 mg Sodium ……… 30 mg
Carbohydrates …… 20 g Protein ……. 4 g Fiber ………… 5 g
