Here’s a couple ideas of what to do with all those tomatoes and basil.
Here’s a lovely appetizer Wendy made. I love the tiny little mozzarella balls! She dressed these with extra virgin olive oil, sea salt and freshly ground pepper. So pretty and very tasty.
Tomato Salad: Peeled tomato, red onion, and basil with balsamic/olive oil vinaigrette.
Prepare tomatoes by placing in simmering hot water for 15-20 seconds. Peel, core and arrange 1/2 inch slices on baking sheets. Season with oregano, thyme, garlic, salt and pepper. Drizzle with olive oil. Bake at 350 degrees for about an hour. Place roasted tomatoes in food mill and process. For thicker sauce, reduce in saucepan over medium heat for as long as desired.