Basil "maketh a man Merry and Glad."  A symbol of love and fidelity to the Italians, it is used in many Mediterranean dishes and is at its best with tomatoes.

A favorite bread is a tomato bread flavored with basil.  Baked in small loaf pans, sliced thinly and spread with cottage cheese or cream cheese, it adds zest to any party table, and requires no more effort than your average loaf of bread.

To make, heat 2 cups tomato juice, 2 tablespoons butter and 1 teaspoon basil together until butter is melted.  Add 3 tablespoons sugar, 1 tsp. salt and 1/4 cup tomato ketchup.  Let cool to lukewarm.  Sprinkle one package active dry yeast on 1/4 cup warm water; stir to dissolve.  Add tomato mixture and 3 cups flour to yeast.  Beat with electric mixer at medium speed 2 minutes, scraping bowl occasionally.  Or beat by hand until smooth.  Mix in about 4 cups flour a little at a time with spoon and then with hands to make soft dough that leaves the sides of the bowl.  Turn onto lightly floured board and knead until smooth and elastic, 8 to 10 minutes.  Place in lightly greased bowl, turn over to grease top.  Cover and let rise in warm place until double in bulk, 1 to 1 1/2 hours.  Punch down and let rest 10 minutes.  Shade into loaves and place in greased pans.  Cover and let rise again until double in bulk, about 1 hour.  Bake at 425 degrees until done.  Makes 2 average loaves.

Another tomato and basil combination makes a wonderful companion for pasta and rice and is a light sauce quite suitable for summer.  To make this, simply heat one pound of chopped tomatoes with a little salt in a covered pan over low heat about 5 minutes to soften.  Put through a strainer or food mill and return to the pan to warm with 3 sprigs of basil (chopped) and a pinch of sugar.

And who can resist fresh sliced tomatoes right from the garden in summer?  Sprinkle with oil, fresh chopped basil, salt and pepper and enjoy!