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be used to spread as cream cheese, or as an ingredient in
dressings or sauces.
Nutritional analysis per serving:
Calories 130 (47% from fat) • carbo. 16g • pro. 3g • fat 7g •
sat. fat 1g • chol. 0mg • sod. 499mg • fiber 3g
SIMPLE TOMATO SAUCE
Yield: 10 cups tomato sauce for pasta / 5 cups tomato sauce
for pizza
Preparation: 10 minutes; 1 to 1 3/4 hours to cook
1 cup loosely packed sun-dried tomatoes
(dry, not oil packed)
12 ounces onions, peeled and cut in 1-inch pieces
8 cloves garlic, peeled
2 teaspoons dried oregano
1 tablespoon extra virgin olive oil
3 cans (28 ounce) plum tomatoes, with juices
5 sprigs fresh basil (10-12 large leaves each)
1/2 cup dry white wine or vermouth
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4-3/4 teaspoon crushed red pepper flakes
(optional, to taste, for a spicier sauce)
In a heat-proof bowl, pour 1-1/2 cups boiling water over the
sun-dried tomatoes and let sit 30 minutes to rehydrate.
Insert the metal blade in the processor. Pulse to chop the onion
and garlic with the oregano, about 10 times. Heat the oil over
medium heat in a 4-3/4 quart saucepan. Add the onion, garlic,
and oregano. Cook, stirring for 2 to 3 minutes, until the onions
begin to soften and the oregano becomes fragrant. Add the
canned tomatoes with their juices, basil sprigs, wine and salt.
Stir in the rehydrated sun-dried tomatoes and their liquid. Bring to
a boil, then reduce the heat to low, cover loosely and simmer for
50-60 minutes. Turn off the heat and let cool in the pan for 10
minutes. Stir in the black pepper and optional red pepper flakes.
Insert the metal blade and add half the sauce to the work bowl.
Pulse the sauce 15 times for a rustic, chunky sauce, or process
for 2 minutes for a smooth sauce. Repeat with the remaining
sauce. The sauce is now ready to use for pasta. If you want a
sauce for pizza, return the sauce to the pan. Simmer, uncovered,
for 45-50 minutes to reduce, stirring now and then. Transfer the
reduced sauce to a bowl to cool before using as a pizza topping.
The sauce may be frozen.
Nutritional analysis per serving:
Calories 111 (28% from fat) • carbo. 18g • pro. 3g • fat 4g •
sat. fat 0g • chol. 0mg • sod. 765mg • fiber 1g
BASIL PESTO
Yield: 5 cups
Preparation: 10 minutes
15 ounces Reggiano Parmesan cheese
12 cloves garlic, peeled
10 cups tightly packed fresh basil leaves,
unblemished (about 20 ounces)
2-3 teaspoons kosher or sea salt
1-1/4 cups extra virgin olive oil
1-1/4 cups pine nuts or walnuts, lightly toasted
Insert the metal blade in the processor. With the machine run-
ning, drop the cheese cubes through the small feed tube and
process until finely chopped, about 30-45 seconds. Remove and
reserve the cheese. With the machine running, drop the garlic
through the small feed tube and process to chop, 5 seconds.
Scrape the work bowl. Add the basil leaves to the work bowl;
pulse to chop, 10-15 times; scrape the work bowl. Add the salt.
With the machine running, add the olive oil in a slow, steady
stream through the small feed tube, processing until combined
and emulsion is formed, about 1 minute. Scrape the work bowl.
Add the cheese and pine nuts; pulse until combined.
To store the pesto, transfer it to a glass jar or bowl, tap to remove
all air bubbles and even out the surface. Float a layer of olive oil
on top; cover with plastic wrap and refrigerate. The pesto will
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