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The Vegetarian

How to Preserve Summer Bounty of Tomatoes, Basil

August 31, 1989|DIANA SHAW | Shaw is a free-lance writer in Los Angeles

Fresh tomatoes and fresh basil are another of summer's fleeting treats. But Paula Wolfert, a cookbook author specializing in Mediterranean cuisine, recommends an effective way to preserve the bounty.

For basil, rinse 3 cups of leaves well and place into a food processor or blender with 2 cups of cold water. Process until finely chopped. Transfer to ice cube trays and freeze. When frozen solid, transfer cubes to plastic storage bags and keep frozen until ready to use. One cube is equal to 2 tablespoons fresh basil.


2 pounds tomatoes, peeled and chopped

4 cloves garlic

1/4 cup minced fresh parsley

2 fresh basil leaves

3 cups vegetable stock

1 tablespoon extra-virgin olive oil

4 slices whole-grain bread, lightly toasted

Salt, pepper

Combine tomatoes, garlic, parsley and basil in saucepan. Cook until garlic is tender, then remove and discard all but 1 clove garlic. Puree tomato mixture in blender or food processor.

Return puree to saucepan. Add stock, olive oil and bread. Simmer slowly until soup has thickened. Season to taste with salt and pepper. Serve hot or chilled. Makes 4 to 6 servings.


1/3 cup grated Pecorino or Parmesan cheese

1/2 cup minced fresh basil

20 walnuts halves

2 tablespoons extra virgin olive oil

10 ounces fettuccine

Make paste of cheese, basil and walnuts in blender or food processor. With motor running, slowly add olive oil in steady stream.

Cook fettuccine according to package directions. Drain and toss with basil sauce. Makes 4 servings.

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