the garden

I didn’t realize I caught this *mating ritual* when I was photographing the basil in our garden. Opps. 

Our little garden is in bloom. The Roma tomatoes and fresh basil were ready for my favorite marinara sauce. Long ago, I illustrated and designed a cookbook for California friends who opened an herb farm. This recipe is from the Thomson Herb Farm Cookbook and is still one of my favorites. So simple and fresh.

Chef Matt cooked this sauce up and added shrimp and penne. Try this with your favorite pasta and enjoy all the buttery goodness. {Ren Reiske © All Rights Reserved}


Tomato-Basil Sauce
1/2 cup butter
8 fresh Roma tomatoes (skins and all), chopped into dice
1/2 cup fresh basil leaves, torn into large pieces
Parmesan cheese


In a skillet over medium heat, cook butter until it starts to barely turn brown. Quickly add the tomatoes and cook for about 3 minutes, stirring constantly. Add the fresh basil and continue to cook for another 2 minutes. Serve over your favorite pasta with freshly grated Parmesan cheese.