TOMATO SOUP

From The Art of Simple Food by Alice Waters:

Warm a heavy-bottomed pan. Add:
-3 T. olive oil
-1 medium onion, thinly sliced
-1 leek, white and light green parts, sliced
-pinch of salt

Cover and cook until soft but not brown. Add water to keep from browning if necessary.

Add:
-2 garlic cloves, peeled and sliced or crushed

Cook for about two minutes, then add:
-2 lbs. ripe tomatoes, washed, cored and sliced.. or two cans of good quality diced tomatoes.
-1 scant T. white rice
-large pinch of salt
-1/2 bay leaf
-1 small sprig of savory, thyme or basil

Cook over medium heat, stirring occasionally, until the tomatoes fall apart. Add:
-1 cup water or broth
-1 T. olive oil or butter

Continue cooking for another ten minutes, until the rice is tender. Remove the herb sprig. Blend until smooth. Taste for salt. Add more water if the soup is too thick.

-Garnish with mint or croutons, or with torn basil or finely cut chives and olive oil

Sun-Dried Tomato Pesto

This pesto has so much flavor - toss with pasta or spread on bread...

Yield: About 1 Cup

• 1/2 cup packed basil leaves
• 1/2 cup toasted whole almonds
• 4 garlic cloves
• 1 tsp lemon zest
• 1/4 tsp coarse salt
• 1 generous packed cup sun-dried tomatoes in oil
• 1/4 cup grated parmigianno regianno
• 1 cup olive oil

1. Drain your sun dried tomatoes, lightly rinse them, and then pat them dry with a paper towel.
2. Toast your almonds in a dry shallow pan. They will take about 10 minutes, and you will smell when they are done.
3. In a large food processor, combine the basil, toasted almonds, garlic, lemon zest, and salt. Process until coarsely chopped.
4. Add the sun dried tomatoes and parmigianno cheese and process until the tomatoes are coarsely chopped.
5. Now stream in the olive oil slowly and process until the pesto comes together.
6. Serve immediately or store in an air tight container in the fridge for up to 6 weeks.