• Tomato Salad with Basil Oil

    2 pounds tomatoes, scored and cut into wedges
    1 medium-size sweet onion, thinly sliced (about 1 cup)
    12 basil sprigs
    Salt & pepper to taste
    ¼ cup basil oil

    Basil oil: In a small bowl, prepare an ice-water bath and set aside. Bring a small pot of water to a boil over high heat. Using metal tongs, add 2 cups […]

  • Creamy Vegan Roasted Tomato and Eggplant Sauce

    Serves 6-8

    2 cups eggplant cubed
    1 onion, roughly chopped
    3 cups tomatoes, roughly chopped – I used heirlooms but cherry or any other version will work as well
    3 large or 4 medium cloves of garlic
    ¼ cup olive oil
    1 tsp. salt
    ½ tsp. pepper
    2 tsp. Italian seasoning
    2 cups non-dairy milk (soy, almond, etc.)
    16 oz. pasta
    1 cup basil, diced

    Preheat oven […]

  • Big-Batch Fresh Tomato Sauce

    30 tomatoes (about 60 medium)
    4 onions
    2 heads garlic
    1/2 cup olive oil
    Kosher salt and pepper
    1 6-ounce can tomato paste
    1 bunch fresh basil

    Peel the tomatoes. Bring a large pot of water to a boil. Meanwhile, fill a large bowl with ice water. Using a paring knife, core each tomato and score a small X in the bottom. […]

  • Grilled Gruyere and Zucchini Sandwiches

    1 packed cup basil leaves
    1 large garlic clove, coarsely chopped
    1/2 tsp. hot smoked paprika
    3 Tbsps. extra-virgin olive oil, plus more for brushing
    1 8-ounce zucchini, cut into 4 lengthwise slices
    4 English muffins, preferably Bays split
    4 ounces Gruyère or Appenzeller cheese, cut into 8 thin slices
    In a mini food processor, combine the basil, garlic and paprika and […]