While we all love the abundance of fresh produce in the summer, especially within our own gardens, at times it can feel overwhelming trying to figure out how to maximize it. Because of past experience, we mostly plant herbs and use those with store-bought produce. Basil can grow unruly, but roasting bundles of it with tomatoes (especially if they are getting close to spoiling) can make a great dip or pizza topping.

I set the oven for 400 degrees and mix the basil with cut tomatoes, olive oil, garlic, and salt. Placed on a baking sheet, I’ll leave it in the oven about 30 minutes, checking on it periodically. We prefer our tomatoes to brown closer to charred than red (which means the basil also cooks up darkly), enjoying the caramelized flavor that comes from the roasting.

Sometimes I’ll make flour tortilla pizzas (as in the photo here), using the roasted mix as a topping with feta cheese or we we’ll use the mix as a dip with tortillas or bread. The possibilities are endless and help make summer produce season that much more enjoyable.