This recipe has been in our family for many years. My mother brought it with her when she came to the United States from Italy. When tomatoes are plentiful, this is a great way to serve them. —Mary Detzi, Wind Gap, Pennsylvania
"My husband and I have never been fond of tomato soup, but we think this one is out of this world," says Chris Nelson from Alliance, Ohio. "Since a friend gave me the recipe a while back, I've made a batch every week. It's good as an appetizer or paired with a sandwich or salad at lunchtime."
Put some zing in your next brunch buffet with this homemade tomato juice. Fresh basil and hot pepper sauce accent the garden-fresh tomato flavor. You can put it in containers and freeze it, if you wish. —Bonnie Hawkins, Elkhorn, Wisconsin
The soup is so scrumptious that it is worth the time it takes to cut up the fresh basil. I believe it is even better the next day, after the flavors have and a chance to blend in the refrigerator overnight.—Tonia Billbe, Elmira, New York
This tart is the perfect way to celebrate the bounty of your garden! It's a wonderful meatless dish that highlights fresh summer ingredients. Try it as an appetizer or main dish. You can top the finished dish with additional basil for a pretty presentation. —Bill Gordon, Lexington, Kentucky