ROASTED TOMATO-BASIL PASTA SAUCE'This is an all-purpose pasta sauce,' says Eastside Cafe co-owner Elaine Martin. 'We use it in the restaurant as is, or with scallops or shrimp or grilled vegetables.' 1 1/2 lbs. fresh tomatoes (Roma are best; cherry tomatoes will do) 1/4 lb. onion, coarsely chopped 2 tablespoons olive oil 8 cloves of garlic, peeled 1/2 teaspoon salt 1/4 teaspoon pepper 1/2 cup fresh basil, chopped

Put tomatoes, onion, olive oil, garlic, salt, and pepper into a Pyrex dish. Toss to coat vegetables evenly with the oil. Bake uncovered at 450 degrees F. for 30-45 minutes, until tomato skins are slightly brown. Allow to cool. Process all ingredients in a food processor or blender until smooth. Stir in basil. Can be served right away, held in refrigerator several days, or frozen. Serves four.

CHILLED TOMATO-BASIL SOUP 2 large tomatoes (1/2 lb.) 1 tablespoon butter 2 tablespoons yellow onion, finely chopped 1 small clove fresh garlic, finely chopped 1 cup heavy cream 1/2 teaspoon salt pinch black pepper 2 tablespoons fresh basil, finely chopped

Pierce tomatoes with a fork. Immerse in boiling water for 10 seconds. Plunge tomatoes into an ice bath for 30 seconds. Remove and peel. Chop coarsely. In a saucepan, saute onion and garlic in butter over low heat for 10 minutes, until soft and translucent. Add tomatoes and cream. Simmer 10 minutes. Allow to cool. Puree in blender or food processor (soup will be chunkier in food processor) until very smooth. Add chopped basil and chill thoroughly. Serves four.

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