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. SautŽ 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.
