For the blintzes I put the cup of bay scallops (drained, but not rinsed) in the blender (not in a food processor), added about
a teaspoon of fresh basil, a pinch of salt and pepper, a pinch of dry fresh thyme leaves (you can add any herb you like I think — maybe even dill would work — or just parsley or green onion maybe).
Not exact matches
10 ripe sweet strawberries — divided 3 large heirloom tomatoes — roughly chopped 1 small bell pepper — seeded and roughly chopped 1 medium cucumber — peeled and roughly chopped 1/3 cup soft sun - dried tomatoes juice
of 1/2 lemon 1 - 2 garlic cloves — roughly chopped about 1/4 small red chili pepper or more to taste — seeded, or 1/4
teaspoon red pepper flakes dash
of cayenne pepper — optional 1/2
teaspoon sea salt large handful
fresh basil leaves, plus more for garnish
10 small dried red chiles, such as piquins, stems removed 2
teaspoons ground cumin 2
teaspoons ground coriander 2 small onions 1
teaspoon black peppercorns 1/2 cup
fresh cilantro 1/4 cup
fresh basil or mint leaves 1
teaspoon salt 3 2 - inch stalks lemongrass, including the bulb 1 1 - inch piece
of galangal, peeled 1 tablespoon chopped garlic 1 tablespoon shrimp paste 1 tablespoon corn or peanut oil 1 tablespoon lime zest 1/4 cup water
2
teaspoons olive oil 3 cloves garlic, minced 1 small head cauliflower (about a pound), leaves removed, cut into florettes 4 cups vegetable broth, divided 1/2
teaspoon salt Big pinch dried thyme Lots
of fresh black pepper 1 tablespoon arrowroot or cornstarch 1 cup loosely packed
basil leaves, plus a little extra for garnish
1 cup
of fresh of frozen peas a handful
of basil (about 1/4 cup) chopped 1/4 cup
of pine nuts 1 clove
of garlic 1/4
teaspoon of salt pepper 1/4 cup
of olive oil 1/4 cup
of water
Basil and parmesan madeleines 8 tablespoons (113g / 1 stick) unsalted butter, melted 1 cup (140g) cake flour — I used all purpose flour 3
teaspoons finely minced
fresh basil 1
teaspoon fleur de sel, plus more for sprinkling 1/4
teaspoon freshly ground pepper 4 eggs 1/4
teaspoon cream
of tartar 2 tablespoons sugar 1 cup grated parmesan cheese, plus more for sprinkling Position a rack in the lower third
of an oven and preheat to 190ºC / 375ºF (I preferred to bake them in the higher part
of the oven so they would not burn).
For the pizza dough: 2 1/4
teaspoons rapid rise yeast 1 cup warm water Pinch
of sugar 1 3/4 cups semolina flour 1 3/4 cups all - purpose flour 1
teaspoon salt 1 tablespoon olive oil Corn meal - for spreading on pizza peel For the balsamic reduction: 1 cup balsamic vinegar Pizza toppings: 2 tablespoons olive oil 8 ounces
fresh mozzarella - sliced 4 peaches - thinly sliced 1/2 cup freshly chopped
basil
SESAME GARLIC SAUCE INGREDIENTS: 1/4 cup gluten - free tamari soy sauce 2 1/2 tablespoons maple syrup / coconut nectar 2 1/2 tablespoons
fresh lime juice, plus extra 1 1/2
teaspoons toasted sesame oil (I used a hot - toasted one with chilies) 1 clove
of garlic, finely grated with a Microplane grater 2 tablespoons sesame seeds, plus extra for garnish NOODLES ETC: 3/4 lb noodles
of choice 4 cups small broccoli florets, from roughly 1 bunch
of broccoli 2 tablespoons coconut oil 8 oz / 227 grams tempeh, sliced 1/2 inch thick handful
of Thai
basil leaves, sliced (or regular
basil, no big deal!)
250 g peeled potatoes 1 large zucchini, cleaned and cut into pieces 1 clove
of garlic, peeled and cut into halves 2 - 3 cm
fresh ginger root, peeled and chopped 2 tablespoons extra virgin olive oil 2 tablespoons shoyu a pinch
of Himalayan salt freshly ground white pepper, to taste 1
teaspoon vegetable stock powder 200 ml unsweetened and unflavoured oat milk 150 g plain tofu 2 tablespoons nutritional yeast flakes 3
teaspoons mild curry powder a handful
of fresh basil, cleaned a few
fresh thyme sprigs, cleaned 4
teaspoons agar agar powder mixed with 100 ml unsweetened and unflavoured oat milk 50 - 60 g vegan ham, chopped
Alpine Cheddar Sauce: 2 tablespoons Cabot Unsalted Butter 2 tablespoons King Arthur Unbleached All - Purpose Flour 1 1/4 cups
of lowfat (1 %) milk 4 ounces Cabot Alpine Cheddar, shredded (about 1 cup) 3 tablespoons
fresh herbs such as
basil, parsley, cilantro or oregano, chopped ⅛
teaspoon kosher salt Pinch
of cayenne pepper
1 bag spinach (washed and dried) 8 ounces pine nuts (soaked) 2 cloves garlic 2
teaspoons nutritional yeast (optional) Sea salt Black pepper Dash
of cayenne pepper (optional) 1/8 cup lemon juice 1/4 cup hemp oil or olive oil 2/3 cup apple cider or red wine vinegar 1 to 2 cups
fresh basil
Ingredients: 2 tablespoons olive oil for frying 1 small white onion, finely chopped 2 medium - sized carrots, finely chopped 1 pack
of Sainsbury's Mushroom Mince 3 cloves garlic, minced 1cup
of cooked brown lentils 1 tin
of chopped tomatoes or Italian passata 3 tablespoons tomato paste 2
teaspoons fresh thyme leaves + extra for sprinkling 1 / 4
teaspoon salt, or to taste 1 tablespoon
of dry
basil 1
teaspoon of miso paste (optional but adds a depth
of flavour) Pasta
of your choice — I have used linguine
2 tablespoons olive oil 2 cups chopped leeks 2 cups chopped onions 1 1/2 quarts homemade chicken or vegetable stock 1/4 cup chopped
fresh basil 5 pounds white potatoes, peeled and diced 1 cup evaporated skim milk 1 cup non-fat sour cream 1 cup skim milk 1
teaspoon white pepper 1 / 2 - inch cube (s)
of defrosted superhot chile juice, to taste Freshly minced chives, for garnish New Mexican red chile powder, for garnish
6 shallots, peeled 3 cloves garlic, peeled 1 tablespoon freshly grated ginger 1
teaspoon turmeric Pinch
of salt Defrosted superhot 1 / 2 - inch chile cubes, as needed 8 cups coconut milk (not sweetened coconut cream) 3 1/2 pounds chuck roast, cut into 1 - inch cubes
Fresh basil leaves for garnish
2 tablespoons olive oil 4 cloves minced garlic 1/4
teaspoon crushed red pepper 1 28 - ounce can crushed tomatoes 1/4 cup vodka 1/4
teaspoon dried thyme 1/4
teaspoon dried oregano 1/2
teaspoon salt A few dashes
of fresh black pepper 1/2 cup sliced or slivered almonds 1/4 cup finely chopped
fresh basil, plus extra for garnish 1/2 pound penne pasta
can organic coconut cream unsweetened 1/2 small onion 2 garlic clove 6 large,
fresh basil leaves 1/2
teaspoon grated
fresh ginger 1/2
teaspoon Lemon Zest 1
teaspoon kosher salt 4 - 6 Cranks
of fresh ground Black Pepper
2 lbs raw boneless, skinless chicken breasts, cubed 2 cloves garlic, minced 1/4
teaspoon crushed red pepper flakes (or more to taste if you want it hot) 1/4 cup
fresh basil, finely chopped 2 cups marinara / pasta sauce (I used Wegmans Tomato
Basil) 1 1/2 cups 2 % reduced fat shredded mozzarella cheese, divided 2 oz Parmesan cheese, freshly grated (I used the smallest holed side
of my box grater), divided 3.5 oz garlic croutons, roughly crushed, leaving some larger pieces (I used New York Texas Toast brand Garlic & Butter)
1 garlic clove, minced 1 1/2
teaspoon Dijon mustard Pinch
of salt 1 1/2
teaspoons minced,
fresh thyme 1
teaspoon each minced
fresh oregano,
basil, mint 1 tablespoon champagne vinegar 1 1/2
teaspoons fresh lemon juice 3/4 cup extra-virgin olive oil Sea salt and freshly ground black pepper
1 - 2 tablespoons olive oil 1 tablespoon red curry paste (or more if you like it really hot) 1 1/2 pounds cooked pork or chicken, cubed * 2 cloves garlic, chopped 1 large sweet onion, sliced 1 red bell pepper, chopped 1 large Japanese eggplant, peeled and cubed 1» length
of fresh ginger, peeled and grated 1
fresh habanero, stem and seeds removed, finely chopped (optional) 8 ounces sliced mushrooms 1/4 cup chopped
fresh cilantro 1/4 cup chopped
fresh basil leaves 1 can coconut milk 1 1/4 cups chicken broth 1
teaspoon sugar (or to taste) zest
of 1 lime 1/4
teaspoon salt (or to taste) Additional sprigs
fresh cilantro for garnish Quartered lime wedges for garnish
2 cloves garlic, peeled 1 cup
of fresh spinach leaves 1/2 cup of fresh basil leaves Zest from one lemon Juice from one lemon 3 tablespoons of olive oil (you may need more) 1/3 cup of walnuts or pine nuts 1 teaspoon salt Fresh ground p
fresh spinach leaves 1/2 cup
of fresh basil leaves Zest from one lemon Juice from one lemon 3 tablespoons of olive oil (you may need more) 1/3 cup of walnuts or pine nuts 1 teaspoon salt Fresh ground p
fresh basil leaves Zest from one lemon Juice from one lemon 3 tablespoons
of olive oil (you may need more) 1/3 cup
of walnuts or pine nuts 1
teaspoon salt
Fresh ground p
Fresh ground pepper
INGREDIENTS 3 large cans or jars (28 ounces, total 84 ounces)
of crushed tomatoes 12 ounces tomato paste 2 cups red wine 1 large onion (approximately 2 cups diced; loosely packed) 3 cloves garlic (minced) 1/2 cup chopped parsley (
fresh) 1/2 cup chopped
basil (
fresh) 2 tablespoons chopped rosemary (
fresh) 1 bay leaf 2 tablespoon cold pressed olive oil 1
teaspoon sea salt (kosher) 1/2
teaspoon pepper (freshly ground) 1
teaspoon red pepper flakes 3 Japanese eggplant (large dice) 4 oz porcini mushrooms (sliced) 1 cup peas (
fresh or frozen — not canned) 1 lb Rigatoni (any grain) Tofu Ricotta Cheese Sauce DIRECTIONS In a heavy stainless steel sauce pan sauté the onions and garlic in 1 tablespoon olive oil until soft and translucent.
4 ounces linguine pasta 2 boneless, skinless chicken breast halves, sliced into thin strips 2
teaspoons Cajun seasoning 2 tablespoons butter 1 green bell pepper, chopped [I used orange bell pepper instead] 1/2 red bell pepper, chopped 4
fresh mushrooms, sliced [I omitted because I forgot to get them, oops] 1 green onion, minced 1 1/2 cups heavy cream [I used half and half] 1/4
teaspoon dried
basil 1/4
teaspoon lemon pepper 1/4
teaspoon salt 1/8
teaspoon garlic powder 1/8
teaspoon ground black pepper 2 tablespoons grated Parmesan cheese DIRECTIONS Bring a large pot
of lightly salted water to a boil.
Cooking Spray 2 - 4 cloves
of minced garlic 16 slices
of pepperoni, coarsely chopped * 1/4
teaspoon of dried oregano 1 1/2 cups
of lower - sodium marinara sauce 2 tablespoons
of chopped
fresh basil (or 1/2 tsp
of dried) 2
teaspoons olive oil 1 1/2 pounds
of chicken cutlets 1/4
teaspoon freshly ground black pepper 1 cup shredded part skim mozzarella cheese
For the sauce: 1 cup
of cooked peas 1/2 avocado 1/4 cup
of basil leaves a small handful
of fresh mint leaves 2 tablespoons
of olive oil The juice
of 1/2 lemon 1
teaspoon of One Earth Green Goddess 2 tablespoons
of nutritional yeast 1 clove
of garlic Salt & pepper to taste
1 small or 1/2
of medium onion 1 small celery stalk 1 small carrot 1/2 cup ketchup 1/4 cup milk 1 egg 2 tablespoons grated parmesan 1 large garlic clove, pressed 2
teaspoon parsley, minced 1
teaspoon basil, minced 1/2
teaspoon fresh oregano, minced
2 cups
of rice Water 1 tablespoon turmeric 1
teaspoon cumin 1
teaspoon coriander 4 medium vine - ripened tomatoes 1/6 diced Spanish onion 30 grams pumpkin seeds 30 grams pine nuts 40 grams sultanas 50 grams diced apricot pieces 4 spring onions, finely diced 1 handful
fresh herbs e.g.
basil, parsley and mint 3 tablespoons garlic infused olive oil 2
teaspoons red wine vinegar 1
teaspoon honey 1 - 2 tablespoons freshly squeezed lemon juice Salt & pepper
2 cups all - purpose flour 1/4
teaspoon sea salt 1 tablespoon baking powder 6 ounces cold butter, cut into small pieces 1/4 cup parmesan cheese, grated 1/4 cup provolone cheese, shredded A few
fresh basil leaves (1/4 cup chopped) A small handful
of scallions or chives (1/4 cup chopped) 1 cup plus 3 tablespoons heavy whipping cream, divided 1/8
teaspoon cayenne pepper 2 - 3 grinds freshly ground black pepper
Finely dice 10
fresh basil leaves and add them to the bowl with the diced tomatoes, season with 1/2
teaspoon of dried oregano, sea salt and freshly cracked black pepper, next add 1/2
teaspoon of balsamic glaze and 2 tablespoons
of extra virgin Spanish olive oil, mix everything together until it's well mixed, cover the bowl with seran wrap and add it to the fridge
1
teaspoon extra-virgin olive oil 3 spicy or sweet Italian chicken sausage links, thinly sliced 1/2 cup sun - dried tomatoes olive oil, drained, patted dry, and thinly sliced For the pesto: 3 packed cups baby arugula 1/3 cup
fresh basil leaves 1/3 cup raw walnuts 3 garlic cloves, peeled and smashed Juice
of 1/2 lemon 1/4
teaspoon kosher salt 1/4
teaspoon freshly ground black pepper 2 ounces goat cheese 2 tablespoons extra-virgin olive oil (You can also use the oil from the sun - dried tomato jar if you're feeling fancy.)
Topping 1 tablespoon olive oil 3 garlic cloves, finely minced One 15.5 - ounce can
of cannellini beans 1/4
teaspoon salt 1/4
teaspoon black pepper 1/2 cup water or vegetable stock 3 tablespoons
fresh basil, chopped 2 medium ripe Roma tomatoes, cut into 1 / 4 - inch slices
* 1 1/4 pounds boneless, skinless fish fillets (any variety), at least 1 inch thick (I used wild Alaskan sablefish aka black cod that I purchased from Vital Choice) * 1 tablespoon organic coconut oil (the recipe calls for grapeseed oil but I prefer coconut oil) * 1/2 medium red onion, finely chopped * 1
teaspoon grated
fresh ginger * 2 garlic cloves, minced or pressed * 1 pint grape tomatoes, cut in half if large * 1
teaspoon ground cumin * 1/2
teaspoon sea salt * 1/4
teaspoon black pepper * 1/2
teaspoon cayenne pepper (I omitted this in favor
of using a
fresh chile pepper) * 1 1/2 cups coconut milk (I used one can
of organic «whole» coconut milk) * handful
of fresh basil, preferable Thai
basil, minced (note that this does not appear in the original recipe) * 1 tablespoon finely chopped chives (I left these out and added a minced hot chile pepper instead)
* 1 handful
of green leaf lettuce * 1 handful
of red leaf lettuce * 1 handful
of purple pak choi * 1 handful
of spinach * 1 handful
of basil * 10 - 15
fresh peas * rose petals * 1 tablespoon organic, plain yogurt * 1 tablespoon olive oil * 2
teaspoons honey * 1 garlic clove, minced
Ingredients: 5 large ripe tomatoes 2 red bell peppers 1 large avocado 3 stalks celery 2 cloves garlic 1/4 jalapeno pepper 2 dates (with seeds removed) 1/4 cup lemon juice 1/4 cup dried tomatoes 1 bunch
of fresh basil 1/2
teaspoon sea salt
3 slices
of tomatoes per person 3 leaves
of fresh basil per person 3 Slices
of fresh mozzarella cheese per person A pinch
of fleur de sel and freshly ground pepper 1 tablespoon
of olive oil 1
teaspoon of balsamic vinegar reduction (bring 1/2 cup
of balsamic vinegar to a boil.
It gave a great aroma and looked pretty... If you don't have
fresh basil on hand, feel free to add in about 1/4
teaspoon of dried
basil to your soup when you add the dried thyme.
Hemp Seed + Flax Oil
Basil Pesto 2 packed cups
of fresh basil leaves 3 tablespoons hemp seeds hulled 2 tablespoons cold pressed flax oil 2 tablespoons olive oil * juice
of one large lemon 2 small, or 1 large clove
of garlic 1/4
teaspoon salt
1 tub ricotta 250g cherry tomatoes 1
teaspoon olive oil Good quality balsamic vinegar — the type that tastes so good you can drink it A few handfuls
of fresh basil leaves Black pepper
Ladle into bowls, top with a
teaspoon of pesto, some parmesan cheese and
fresh chopped
basil.
It's easy — I just sautee a quarter garlic clove, chopped finely, with a
teaspoon of chopped onion in virgin olive oil, then I add a handful
of fresh watercress, (washed and picked over) chopped coarsely; just sautee it enough to warm it, adding a shredded
basil leaf.
stuffing 1/2 bunch
of Andy Boy broccoli rabe 1/2 cup dry quinoa (soaked for 6 to 8 hours) 1 cup filtered water 1 cup cooked cannellini beans 1 tablespoon extra virgin olive oil 1 tablespoon
fresh squeezed lemon juice 1 garlic glove, grated 1/2
teaspoon dried
basil 1/2
teaspoon fine sea salt a few dashes black pepper
Squeeze about 1/2
teaspoon of fresh lemon juice on the salad and then drizzle 2 tablespoons
of extra virgin Spanish olive oil, season again with a kiss
of sea salt and freshly cracked black pepper and top
of the salad with some freshly chopped
basil
2 large chopped onions 2 — 4
teaspoons chopped
fresh garlic olive oil 1 - 1 1/2 pounds ground beef 2 eggs 1/2 cup matzoh meal or bread crumbs 1 squirt of hot chili sauce to taste 1/2 cup chopped fresh parsley Fresh chopped tarragon, basil, oregano, thyme and lots of mint or whatever you can find in the garden 2 teaspoons sea salt 2 teaspoons cumin 1/2 teaspoon cardamom 1/2 teaspoon allspice black pepper to taste 1 cup sundried tomatoes or oven roasted tomatoes Fresh parsley for ga
fresh garlic olive oil 1 - 1 1/2 pounds ground beef 2 eggs 1/2 cup matzoh meal or bread crumbs 1 squirt
of hot chili sauce to taste 1/2 cup chopped
fresh parsley Fresh chopped tarragon, basil, oregano, thyme and lots of mint or whatever you can find in the garden 2 teaspoons sea salt 2 teaspoons cumin 1/2 teaspoon cardamom 1/2 teaspoon allspice black pepper to taste 1 cup sundried tomatoes or oven roasted tomatoes Fresh parsley for ga
fresh parsley
Fresh chopped tarragon, basil, oregano, thyme and lots of mint or whatever you can find in the garden 2 teaspoons sea salt 2 teaspoons cumin 1/2 teaspoon cardamom 1/2 teaspoon allspice black pepper to taste 1 cup sundried tomatoes or oven roasted tomatoes Fresh parsley for ga
Fresh chopped tarragon,
basil, oregano, thyme and lots
of mint or whatever you can find in the garden 2
teaspoons sea salt 2
teaspoons cumin 1/2
teaspoon cardamom 1/2
teaspoon allspice black pepper to taste 1 cup sundried tomatoes or oven roasted tomatoes
Fresh parsley for ga
Fresh parsley for garnish
Ingredients 1 large ripe avocado, peeled 1 zucchini, cleaned half a medium cucumber, cleaned a handful
of fresh basil, cleaned 250 - 300 ml almond milk, unsweetened and unflavoured juice
of half a lemon whole sea salt, just enough to taste a few pinches
of dried, powdered ginger 2 tablespoons extra virgin olive oil 1 - 2
teaspoons coriander -LSB-...]
12 ounces organic vegetable broth 1/2 cup water 1 8 - ounce package Twin Oaks extra-firm Italian herb tofu (or other firm tofu
of your choice), cubed 1 red pepper, chopped 1 small white onion, sliced 1/2 cup
fresh cilantro, chopped 1/4 cup
fresh basil, chopped 1/4 cup
fresh chives, minced 1 tablespoon Sriracha hot sauce * (optional) 1 tablespoon red pepper flakes (optional) 2 jalapeños 1
teaspoon salt 2
teaspoons white pepper 1 cup cooked brown rice
PASTA 3/4 lb linguine
of choice 2 tablespoons olive oil 4 cups small cauliflower florets (from about 1/2 a large head
of cauliflower) 4 - 5 cloves
of garlic, minced pinch
of chili flakes 1/2
teaspoon sweet paprika 1/2 cup slow - roasted tomatoes, lightly chopped or mashed (see headnote for sun - dried option) sea salt and ground black pepper 1/3 cup raw cashews, soaked for at least 4 hours 1/2 cup filtered water 1/2 cup shelled
fresh or frozen peas 2 sprigs
fresh basil, sliced 2 green onions, sliced 1 cup quickie vegan parmesan, divided
Italian sausage (mild or spicy) 6 pieces
of uncured bacon, chopped ** 10 large eggs 1/2 cup cream 3/4 cup milk 1
teaspoon Dijon mustard 1/2
teaspoon sea salt 1/4
teaspoon freshly ground black pepper 2
teaspoons of sweet
basil Pinch
of red pepper flakes 10 ounces cheddar cheese, grated 5 - 6 small tomatoes on the vine
Fresh basil leaves for garnish
3 tablespoons olive oil 3 cups
of 1» cubes
of sunflower seed bread (or any dense, whole grain or sourdough bread) 1/2
teaspoon kosher salt 1 large, ripe tomato, cut into 1 - inch cubes 1/2 to 1 hothouse cucumber, unpeeled, seeded, sliced 1 / 2 - inch thick (I used 1/3 cup
fresh pickles) 1 red or yellow bell pepper, seeded and cut into 1 - inch cubes 10 yellow pear tomatoes 1/2 red onion, chopped 10 large
basil leaves, coarsely chopped 1 to 2 Tablespoons capers, drained
Ingredients 1 tablespoon olive oil 1 1/2 cups onion, finely chopped, about 1 large 1 1/2
teaspoon thyme, dried, 2 tablespoons
of chopped
fresh thyme can be used 3
teaspoons garlic, minced 4 cups green cabbage, coarsely chopped 1 14.5 ounce can tomatoes, Italian - style stewed 2 cups celery, sliced 2 cups carrots or baby carrots, diced, 1 / 2 - inch pieces 8 cups low sodium chicken broth, vegetable broth can be substituted 3 cups potato, diced, 1 / 2 - inch pieces 1/2 cup
basil, chopped
fresh 3 cups zucchini, half - slices, cut zucchini in half, then cut into slices 1 15 ounce can red kidney beans, rinsed and drained; white kidney beans can be substituted 1 tablespoon Parmesan cheese, Shredded; about a tablespoon per serving Instructions Step 1 Heat olive oil in large, nonstick saucepan over medium heat.
* 1 quart strawberries, preferably local (when trimmed and sliced, you should have about 3 heaping cups
of strawberries; use more for an even fruitier drink, or consider using both roasted and
fresh strawberries in this recipe) * 4 tablespoons organic sugar, plus more to taste * 2
teaspoons pure vanilla extract * pinch
of fine or coarse sea salt * juice
of 1 - 2 limes (or lemons)- I suggest trying it with the smaller amount before adding more * handful
of fresh basil (I used Thai
basil from my garden) or mint * ice cubes: about 10, or to taste
12 ounce dried cannellini beans, picked over and rinsed 2 tablespoons extra-virgin olive oil 4 or 5 cloves garlic, minced 2 medium stalks celery, very thinly sliced, plus any leaves from the head
of celery 3 leeks, white and light green part thinly sliced (about 3 cups) Pinch
of red pepper flakes 2 large heads escarole, well - washed and chopped 4 cups vegetable stock (recommend Imagine No - Chicken broth) 1 15 - oz can tomatoes, with juice (not puree), well chopped (or use Eden brand diced tomatoes, which are already finely chopped) 1/2
teaspoon freshly ground black pepper 3 tablespoons chopped
fresh basil (optional) 2 tablespoons chopped flat - leaf parsley (optional)