We're growing a lot of different varieties of basil: Sweet Italian, Holy, Thai, Purple and Purple Ruffled. I have plenty of uses for the Thai, Holy and Italian varieties but I'm often stymied when my purple basil is lush and full, waiting for a culinary use. I do use it as a finishing herb on top of salads, pastas and appetizers as a burst of purple color but it still leaves me with an abundance of the herb. I've tried to make a pesto from it which came out beautifully in taste but a little disconcerting in color. The final blackish eggplant color was not appetizing to everyone. So what to do?
The basils make a gorgeous batch of aubergine color in the herb garden in our edible forest garden. I figured my favorite grilled tomato basil sauce would be a perfect vehicle since it wouldn't change the color of the sauce.
I used the prolific producing Plum Regal tomato since it's so meaty with little water content. An Aunt Ruby's Green tomato snuck in there since it was super ripe
And recent harvested Spanish Roja garlic, Dakota Tears onions making the sauce virtually all from the farm.
And the finished product looks great. The black specks which are the purple basil actually look like the grilled bits of tomatoes and the resulting sauce is, as usual, spectacular.
For the recipe posted last year (I have yet to find a better and easier marinara to make than this one). Click HERE. More tomato uses to come as we are swimming in tomatoes.