Tomato Basil Cones Recipes

Steps:

• Place 1 diced ripe beefsteak tomato (about 10 ounces) and 3 sprigs basil (lightly crushed) in a pitcher. For still infused water, add 2 quarts of water. For sparkling water, add 1 quart of seltzer during prep and a second quart just before serving. Refrigerate 2 to 4 hours to allow the ingredients to infuse. Stir well and strain, discarding the solids. For serving, add diced tomato and basil sprigs for garnish and plenty of ice. The infused water will keep refrigerated for up to 2 days.

Steps:

• Place flour and salt in a bowl; rub butter into flour until mixture resembles fine breadcrumbs, and then stir in basil.
• Add tomato purée and milk to the flour and mix to a soft, but not sticky dough.
• Roll out on a floured work surface in to a rectangle about ½ inch thick and cut into fourteen 1½-inch squares.
• Place on a greased baking sheet and brush tops with milk and sprinkle with sesame seeds and bake at 230°C/ 450°F/ Gas Mark 8 for 10 minutes or until well risen and golden.
• Store in a bread bin or airtight container at room temperature.

Steps:

• Preheat oven 400 degrees.
• Stir together dry ingredients and herbs; first 7 ingredients.
• Blend in butter to look like coarse cornmeal.
• Stir in tomatoes.
• Mix milk with egg; stir into flour mixture until moist.
• Gentily knead 8 to 10 turns; then pat into 6" circle on ungreased baking sheet.
• Cut 8 wedges and separate slightly.
• Bake until golden 15 - 20 minutes.
• Brush with seasoned olive oil or melted butter.