Prepare a charcoal grill and let it burn until coals are white ash. Cut in half six firm
tomatoes and place skin side down on the grill. Cook until skins are blackened, about 3 minutes
cool slightly and peel. Finely chop and blend with 2 tbsp olive oil, 1 sweet red pepper and 1/2
cup chopped fresh Green Ruffles basil, 2 tbsp fresh thyme in a sauté pan. Bring to a simmer
over medium to low heat and cook until sauce is reduced, about 15 minutes. Season with salt and
freshly ground pepper. Serve over pasta or lasagna.
-Ellen Ecker Ogden, author of From the Cook's Garden cookbook