It went from this:
As you can see, my basil has grown into a MONSTER!
Time to make my college roommate's famous recipe:
Lari's Tomato Basil Pie
3 to 4 Roma tomatoes sliced
about 3/4 cup mayonnaise
1 cup plus 1/2 cup shredded mozzarella cheese
1/2 cup freshly grated Parmesan cheese
1 cup loosely packed basil leaves
heaping TBS of minced garlic in jar
1 sleeve Ritz crackers
1/2 cup Kraft Parmesan cheese (In green canister)
5 Tbs. melted butter
Start by slicing tomatoes and laying the slabs on several layers of paper towels to absorb the moisture.
Now, make the crust.
Smash up the Ritz crackers. I did this in my food processor,
but you can put them in a large Ziplock bag and crush crackers with a rolling pin.
In a bowl, mix in a half cup of the Kraft Parmesan cheese.
Add melted butter and mix well.
Press mixture into a glass pie plate. I used a quiche dish.
Bake at 350-degrees for 10 minutes.
While the crust is baking, finely chop the basil leaves.
I did this in my mini-food processor, but you can do it with a knife.
Add the minced garlic and give it a whirl in the food processor.
In a bowl, mix together mayonnaise, one cup shredded mozzarella cheese and the freshly grated Parmesan cheese. I didn't have the fresh stuff on hand, so I used Kraft in the green canister.
Add the basil-garlic mixture and combine.
When the crust comes out of the oven, sprinkle it with the half cup of shredded mozzarella.
Pat excess liquid off the draining tomatoes with a paper towel.
Arrange the tomato slices over the melting mozzarella.
Smear the mayonnaise-basil paste over the tomatoes.
I grated fresh pepper on the top.
Bake in the oven at 350-degrees for 20 minutes or until golden.
This recipe is delicious served with grilled chicken or pork chops.