Ingredients

• 2 cans (28 ounces each) crushed tomatoes
• 1 can (14-1/2 ounces) chicken broth
• 18 to 20 fresh basil leaves, minced
• 1 teaspoon sugar
• 1 cup heavy whipping cream
• 1/2 cup butter

Instructions

1. In a large saucepan, bring the tomatoes and broth to a boil.
2. Reduce heat; cover and simmer for 10 minutes. Add basil and sugar.
3. Reduce heat to low; stir in cream and butter. Cook until butter is melted.

Ingredients

• 1 garlic clove, minced
• 1 tablespoon olive oil
• 1/2 cup soft bread crumbs
• 2 large tomatoes
• 4 fresh basil leaves, chopped
• 1/8 teaspoon coarsely ground pepper

Instructions

1. In a small skillet, saute garlic in oil for 1 minute.
2. Add bread crumbs; cook and stir until lightly browned.
3. Remove from the heat.
4. Cut tomatoes in half width-wise.
5. Place cut side up in an 8-in. square baking dish.
6. Sprinkle with basil and pepper; top with bread crumb mixture.
7. Bake at 325° for 15-20 minutes or until tomatoes are slightly softened.

Ingredients

• 5 cups (3/4-inch) seeded watermelon cubes
• 1 1/2 pounds ripe tomatoes, cut into 3/4-inch cubes
• 3 teaspoons sugar
• 1/2 teaspoon salt
• 1 small red onion, quartered and thinly sliced
• 1/2 cup red wine vinegar
• 1/4 cup extra virgin olive oil
• Romaine lettuce leaves (optional)
• Cracked black pepper to taste

Instructions

1. 1. Combine watermelon and tomatoes in a large bowl; sprinkle with sugar and salt, tossing to coat. Let stand 15 minutes.
2. 2. Stir in onion, vinegar, and oil. Cover and chill 2 hours. Serve chilled with lettuce leaves, if desired. Sprinkle with cracked black pepper to taste.

Ingredients

• 8 cups (1/2-inch) watermelon cubes
• 1 1/2 cups ginger ale
• 1/3 cup water
• 1 (6-oz.) can frozen limeade concentrate

Instructions

1. 1. Place watermelon cubes in a single layer in an extra-large zip-top plastic freezer bag, and freeze 8 hours. Let stand at room temperature 15 minutes.
2. 2. Process half each of watermelon, ginger ale, water, and limeade concentrate in a blender until smooth; pour mixture into a pitcher. Repeat procedure with remaining half of ingredients; stir into pitcher, and serve immediately.
3. Honeydew Cooler: Substitute 8 cups (1/2-inch) honeydew melon cubes for watermelon cubes and 1 (6-oz.) can frozen lemonade concentrate for limeade concentrate; proceed as directed.
4. Per (1-cup) serving: Calories 118; Fat 0.3g (sat 0.1g, mono 0g, poly 0.1g); Protein 1g; Carb 30g; Fiber 1.4g; Chol 0mg; Iron 0.4mg; Sodium 36mg; Calc 15mg.
5. Cantaloupe Cooler: Substitute 8 cups (1/2-inch) cantaloupe cubes for watermelon, and add 2 tsp. grated fresh ginger to mixture in blender. Proceed as directed.
6. Per (1-cup) serving: Calories 117; Fat 0.3g (sat 0.1g, mono 0g, poly 0.1g); Protein 1.4g; Carb 29g; Fiber 0.1g; Chol 0mg; Iron 0.5mg; Sodium 32mg; Calc 19mg.