Basil Adds Spicy Flavor To Fresh Tomato Sauce

Some might prefer bouquets of blossoms, but for me, an armload of basil will do nicely.

Basil has long been a culinary herb, though some physicians in the past believed that even breathing basil’s aroma would cause scorpions to breed in the brain, writes Sarah Garland in “The Complete Book of Herbs & Spices” (Reader’s Digest).

This member of the mint family is a tonic and an antiseptic. Rub crushed fresh basil leaves on a wasp or bee sting.

Basil is native to India, but spread to Asia and Egypt more than 4,000 years ago, Garland writes. From there, it reached Rome, then Southern Europe, and around the 16th century arrived in Britain. It traveled to the New World from there.

The main culinary variety, called sweet basil, is pungent and strong, with a hint of anise. But other varieties - lemon basil, opal basil, piccolo basil, cinnamon basil - offer other aromas and tastes.

Basil is easily grown from seed; plant it inside, keep moist and set in a sunny window or beneath a grow-light until seedlings have developed four to six leaves. Transplant to a sunny spot with rich, well-drained soil and, in a matter of weeks, there’s pesto to be made.

Basil, left untended, will grow tall and skinny and bloom quickly; to encourage bushy, leafy growth (and to harvest), pluck stems directly above new growth.

At the market, choose basil leaves that are fully green and unfurled. Curling leaves indicate old, less flavorful herbs. Don’t buy basil that’s under siege from those high-tech sprinklers; cut basil turns black in response to water.

And that means don’t wash it, just brush it gently with a crumpled paper towel to remove any lingering dust or grit.

At home, plan to use fresh basil fairly quickly, since its leaves wilt shortly after they’re plucked from the plant.

Make a simple pesto by whirring until smooth 2 cloves crushed garlic, 2 tablespoons pine nuts, 2 tablespoons walnuts, 1/2 teaspoon salt, 1/2 cup freshly grated Parmesan cheese, 1/3 cup olive oil and as many basil leaves as you can pack into a regular-sized food processor.

Fresh Tomato Sauce with Olives and Basil

From “A Well-Seasoned Appetite,” by Molly O’Neill (Viking)

2 teaspoons extra-virgin olive oil

3 cloves garlic, minced

1 medium onion, finely chopped

4 medium-sized ripe tomatoes, diced

1 cup fresh basil leaves, coarsely chopped

3 tablespoons chopped pitted green olives

3 tablespoons chopped pitted imported black olives

1/2 teaspoon kosher salt, plus more to taste

Heat 1 teaspoon oil in medium nonstick skillet over medium heat. Add garlic and onion and cook, stirring often, for 5 minutes. Stir in the tomatoes and cook for 5 minutes.

Meanwhile, combine basil and olives in a mixing bowl. Stir in the tomato mixture and let cool to room temperature. Stir in the remaining olive oil and season with salt and pepper. Serve within a few hours.

Yield: 3 cups, about 12 servings.

Nutrition information per serving: 70 calories, 5 grams fat (64 percent fat calories), 1 gram protein, 7 grams carbohydrate, no cholesterol, 681 milligrams sodium.