From Epicurian Recipes

http://recipes.epicurean.com/recipe/195/pesto-fondue.html

I LOVE fresh pesto and if you love it, this wonderful meal will hit the spot. I consider it a meal, not an appetizer.
Pesto Fondue

1 clove garlic, halved
1 cup Italian dry white wine
1 1/2 cups grated imported Fontina cheese
1 1/2 cups grated Swiss or Emmentaler…[Read more]

From Plum Joy Farm:
Yellow Tomato-Basil Preserves

12 cups ripe yellow tomatoes

Juice and peel of 2 large lemons

6 cups granulated sugar

2 cups fresh basil

1) Peel and remove stem end and blossom end from tomatoes. ( To peel easily, fully immerse tomatoes in boiling water for 1 minute. Remove from boiling water and place in bowl of ice water.…[Read more]