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More Basil & a bit of roasted tomatoes

Thanks for the basil tips--I'm going to try them all. In the spirit of 
sharing--here's what I've been doing. We love pesto so I've been making pesto 
up to the point of adding the cheese and then freezing it. The ziplock bags 
make nice flat "letters" in the freezer so when I take them out and put them 
in warm water, they thaw quickly. Then I add the cheese. Lasts all winter. 

For pesto I use (loosely measure) 2-4 cups basil leaves, 1/4 c. olive oil, 2 
T. pine nuts, 2-4 gloves garlic. I mix them in the food processor. Freeze in 
plastic freezer bags. Later, thaw it and mix in 1/2 cup parmesan cheese plus 
2 T. romano cheese. I find the proportions can vary widely and still be good. 
I've used walnuts instead of pine nuts and that's good too. I've forgotten 
the garlic and we've still eaten it. Once I left out the pine nuts--Pesto is 
the absent-minded cooks best friend.

I've also been making roasted tomato sauce. Oven roast cherry tomatoes spread 
out with a bit of oil on a cookie sheet at 350 for a couple of hours. Then 
mix them in the food processor. Makes a delicious thick paste. We like 
seeds--good thing--it would be impossible to seed them and have much left.

Anyone else looking forward to the first freeze just a little bit? Gardening 
is a big responsibility--can't let those veggies perish in vain.

Laura Kennelly