OK, GardenLad, I don't know that these exactly belong on a pumpkin thread but digressing from the topic is pretty routine around the forum, so here we go. I'm including all my notes on the recipes. Both are "works in progress" so maybe my additions will be helpful too. Torta with Pesto, Tapenade & Sun Dried Tomatoes Original Source: www.fabulousfoods.com Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Pesto 1 1/2 cups fresh basil 3 large garlic cloves 1/4 cup grated Parmesan cheese 1/4 cup Pine nuts (pignolia) -- OR walnuts 1/2 cup olive oil salt and pepper -- to taste Olive Tapenade 1 cup pitted Kalamata olives 3 large garlic cloves -- peeled 2 teaspoons capers 1 tablespoon lemon juice 1/2 teaspoon fresh rosemary leaf -- (or 1/4 tsp. dry) 1/2 teaspoon fresh thyme leaf -- (or 1/4 tsp. dry) 1/8 cup plus 1 tablespoon olive oil salt and pepper -- to taste Sun Dried Tomato Purée 1 10-12 oz. jar oil packed sun dried tomatoes 1 large garlic clove 2 tablespoons olive oil (reserved from tomato jar) Cheese Layer 8 oz. goat cheese 2 packages cream cheese -- (8 oz.) 1 cup butter Pesto Layer: Put all ingredients except olive oil in a food processor or blender and purée. Slowly pour in the olive oil while continuing to blend. Olive Tapenade Layer: Put all ingredients except olive oil in a food processor or blender and purée. Slowly pour in the olive oil while continuing to blend. Sun-Dried Tomato Purée Layer: Drain the tomatoes, reserving 2 tablespoons of the oil. Put all ingredients, including reserved oil, in a food processor or blender and purée. Cheese Layer: Put all ingredients in a food processor or blender and purée. Line either one large (6 cup) or two small (3 cup) molds with dampened cheesecloth, leaving enough cloth hanging over the edges to later cover the top. If you don't have any molds, be creative - a flower pot works well or use small deep bowls, or even a rinsed out coffee can. If you want to be decorative, arrange whole basil leaves, whole olives and/or whole sun dried tomatoes in the bottom of your mold (this will become the top of your dish when it is unmolded). Layer in thin layers, alternating between the cheese mixture and a topping mixture until mold is filled. Cover top with the excess cheesecloth hanging over the sides. Wrap in plastic wrap and refrigerate for at least six hours or overnight. To unmold, unfold cheesecloth covering the top of the mold and hang it over the edge. Place a plate over the open end of the mold and invert. Carefully peel the mold off the mixture, then carefully remove and discard the cheese cloth. Serve with crackers or a fresh baguette. Changes I made: I used my own homemade pesto recipe and some California Harvest kalamata olive tapenade I had on hand. In the Sun Dried Tomato Purée I cut the olive oil to 1 T. and enhanced the tomatoes by soaking some additional plain dried tomatoes in boiling water, draining them and blending them in with the rest. Next time I might try a little added tomato paste instead. For the cheese layer I used 2 3.5 oz. Crottin Montcevri, 1 package of light cream cheese, 1 container mascarpone cheese (both 8 oz. size) and cut the butter to 1/2 cup. I used a 7-inch springform pan, but I'm going to try to freeze this. If it works, I'll make 3 2-cup molds. I also want to cut back on the oiliness of the layers. I want a bit fresher taste. I think I'll use just the oil that adheres to the tomatoes and cut the other T. plus drain the pesto and the tapenade a bit in a fine mesh sieve before using. Sun-Dried Tomato and Pesto Cheese Spread Recipe By : Unknown Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces sun-dried tomatoes, oil-packed -- drained 1 tablespoon oil -- (from tomatoes) 1/2 cup sun-dried tomato halves 1 tablespoon balsamic vinegar 4 ounces butter -- softened 1/2 cup sour cream 20 ounces cream cheese 4 cloves garlic -- peeled 1 1/2 cups basil, fresh 1 teaspoon fresh lemon juice 1/4 cup pine nuts 2 tablespoons olive oil -- OR for garlic, basil, lemon juice, pine nuts, olive oil substitute 8 oz. my own pesto base 1/3 cup Parmesan cheese Salt and pepper -- to taste Pour boiling water over plain dried tomatoes. Let sit until soft then drain. Reserve 2/3 cup cream cheese. Place remaining cream cheese, sour cream and butter in food processor. Blend until fluffy. Place in bowl and set aside. Blend pesto base, Parmesan cheese and 1/3 cup cream cheese in food processor. Place in bowl and set aside. Scrape bowl and chop drained sun-dried tomatoes (both plain and oil). Add 1 tablespoon tomato oil, 1 tablespoon balsamic vinegar and 1/3 cup cream cheese. Blend until smooth. Grind in salt and pepper to taste. Put saran wrap on the bottom of 4 4-inch springform pans (or 1 7-inch springform or line a 1 1/2 quart pan or bowl). Layer 1 pan at a time. Layer 1 cream cheese mixture, layer 2 sun-dried tomato, layer 3 cream cheese mixture, layer 4 pesto, layer 5 cream cheese mixture. Cover with "sticky" saran wrap and refrigerate overnight. Finish other pans the same. When unmolded, top can be decorated with pinenuts, basil leaves, sun-dried tomato pieces if desired. Cover with foil and freeze extra pans. Yield: "5 cups" - - - - - - - - - - - - Christmas 2004: I cut butter drastically, added sour cream, elimated tomato paste and used plain sun-dried tomatoes instead, added balsamic vinegar. For tomatoes in oil I used T.J.'s 8.5 ounce jar. I divided recipe among 4 Wilton mini-springform pans; served 2 and froze 2. Small sizes are nice for buffet service.

Oh, thanks so much, Robin, both for the initial posting and for the advice about freezing! Thanks to Carol, too. I'm very pleased to have thought of this. I am making up little goodie baskets of a few purchased local specialities and several homemade things for the people who were major helpers at my wedding. There is NO WAY I could buy anything that is nice enough to even symbolize how grateful I am and how incredibly much work they did. So I figured the best thing was not even to try and give the gift they gave me: time. They are all busy two-career urban couples who find canned goods & even an abundance of home baking to be a luxury. The friend who had the biggest job -- supervising the reception including all the setup and cleanup -- is getting the biggest basket; she loves everything, and will enjoy many of the gourmet goodies I can do (she's getting the Habanero Gold), but I wanted to include something also specially chosen for her partner, who is one of those quiet but reliable men --- he never really got asked if he wanted to help, he just got drafted, and worked with her all weekend cheerfully and competently. I remember when they visited some relatives in Europe a few years ago he came back raving about how much they'd enjoyed eating herbed butters there --- how it was such a simple thing but one never seemed to get around to doing it. ANyway, a long story, but it's why I was keen to know. I still have a FEW decent tomatoes; and I don't need much, probably a half batch frozen in 2-Tbsp pats will be plenty! Zabby

Thanks for the recipe. My cherry tomatoes are late this year (due to very hot, very dry summer I'm sure). Last night is the first time I've picked more than 5 at a time. I got a sandwich bag full last night. You mention that you like fresh basil. Here is what I have always done when my cherry tomatoes start coming in like gangbusters. Cut cherry tomatoes in half, roll up basil leaves and juliene, crumble some feta cheese, toss everthing with a bit of olive oil in which you have allowed a crushed clove of garlic to marinate for at least a few hours, grind black pepper on top to taste. I don't add salt to this, but taste to see what you think. I find the feta to add enough saltiness for me. The salad can be eaten right away, but it is best when it has been able to meld for an hour or so. With some warm, crusty italian bread, I could eat this for breakfast, lunch, and dinner. Carmellia Ooops, P.S. The reason I am visiting this forum is because I want to make some V-8 juice this year. Do you ever juice your tomatoes? Have a recipe you would share?

This is a tomato sauce I make all the time and freeze in small containers. Simple Tomato Sauce Recipe courtesy Giada De Laurentiis Serves: 6 cups Ingredients * 1/2 cup extra-virgin olive oil * 1 small onion, chopped * 2 cloves garlic, chopped * 1 stalk celery, chopped * 1 carrot, chopped * Sea salt and freshly ground black pepper * 2 (32-ounce) cans crushed tomatoes * 4 to 6 basil leaves * 2 dried bay leaves * 4 tablespoons unsalted butter, optional Directions In a large casserole pot, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 2 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 minutes. Add tomatoes, basil, and bay leaves and simmer covered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors. Add half the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce. If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months. One of my favorite soups: Cream of Tomato Soup Winter Style 1 16oz. can whole tomatoes 1/4 c. chopped onion 1/2 c. chopped celery including leaves 2 TB butter 1/2 t. dried basil 1/2 t. dried oregano 1 t. salt 2 TB tomato paste 1 TB brown sugar 2 TB butter 3 TB flour 2 c. beef broth 1 c. milk In a sauce pan over medium heat, simmer tomatoes, onion, and celery in the first 2 TB butter with the basil, oregano, salt, tomato paste, and brown sugar, uncovered for 10 minutes. Puree with an immersion blender or cool a little and blend in a blender or food processor. In another pan, melt second 2 TB butter, stir in flour, cook 1 minutes. Sitr in broth to make a smooth, thick sauce, Beat in milk. Add the tomato mixture. Season with salt and pepper to taste. Serve at once. Makes 6 servings. Source: A Feast of Soups