maxine in ri > wrote:

> Suggestions?

Basil goes well with tomatoes. So, consider the popular variation on
the bruschetta or fettunta theme. Traditional bruschetta/fettunta does
not contain tomatoes; it is very coarse, crusty, saltless Tuscan bread
which is grilled, generously rubbed with garlic and even more generously
sprinkled with olive oil, if not actually dunked into it. Ideally, only
the best quality extra-virgin oil, etc, is used. However, a variation
with tomatoes and basil has become very popular. Just make
bruschetta/fettunta as above, but top the bread with some chopped tomato
flesh, some finely chopped garlic, and quantities of torn-up basil,
before sprinkling with oil. Eat, preferably with some good wine.

Or, consider pappa col pomodoro, a thick Tuscan tomato-bread soup. Here
is a typical recipe from from Cucina Italiana, compiled by the Accademia
Italiana della Cucina. Ideally, use the same kind of bread as described
above.

Victor

Pappa col pomodoro

9 ounces stale coarse bread
1 1/2 pounds ripe tomatoes (or substitute canned)
4 cloves garlic
1 sprig parsley
2 basil leaves
scant 4 1/2 cups meat stock
1 tablespoon olive oil
salt
freshly ground pepper

Cut the bread into even rounds and toast lightly in the oven. Rinse the
tomatoes, cut them in half and scoop out the seeds. Peel the garlic
cloves and leave whole. Place with the tomatoes, parsley and basil
leaves in a saucepan. Sauté lightly for a few minutes, then put the
contents through a sieve and return to the saucepan (canned tomatoes can
be put through a sieve at once). Add the stock, the toasted bread, the
oil, salt to taste and plenty of pepper. Simmer slowly until the soup
is thick. Serve hot or chilled.