10
2. With the machine running on HIGH, drop the
garlic clove through the feed tube; process
to chop, about 5 seconds. Scrape down the
sides of the work bowl, and add the nuts and
salt. Process to chop, about 10 seconds.
Add the basil. Pulse to chop, 20 to 30 times.
Scrape down the sides of the work bowl.
While on HIGH, add the olive oil to taste in a
slow drizzle.
3. Transfer to a jar to store. Let rest for about
30 minutes before using, to allow the flavors
to blend.
4. Refrigerate to store, with a layer of olive oil
poured over the top to prevent discoloration.
Keeps 5 days in the refrigerator, or may be
frozen.
Nutritional information per ½ tablespoon:
Calories 25 (84% from fat) • carb. 0g • pro. 1g • fat 2g
sat. fat 0g • chol. 1mg • sod. 29mg • fiber 0g
Simple Tomato Sauce
A simple marinara sauce for pasta, or when reduced, a
tasty topping for homemade pizzas.
Makes 2 cups tomato sauce for pasta / 1¼ cups
tomato sauce for pizza
1
small onion, cut into 1-inch pieces
¾
teaspoon extra virgin olive oil
3
garlic cloves
½
teaspoon dried oregano
1
can (19 ounces) plum tomatoes,
with juices
6–8
large basil leaves
2
tablespoons dry white wine
or vermouth
1
⁄
8
teaspoon kosher salt
1
⁄
8
teaspoon freshly ground black pepper
¼–½ teaspoon red pepper flakes (optional,
to taste, for a spicier sauce)
1. Insert the metal blade. Pulse to chop the
onion, 10 times.
2. Heat the olive oil over medium heat in a
2-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, wine and salt. Bring
to a boil, then reduce the heat to low, cover
loosely and simmer for 50 to 60 minutes. Turn
off the heat and let cool in the pan for 10 min-
utes. Stir in the black pepper and optional red
pepper flakes.
3. Using the metal blade, pulse the sauce 15
times for a rustic, chunky sauce, or process
on HIGH for 2 minutes for a smooth sauce.
The sauce is now ready to use for pasta.
4. If you want a sauce for pizza, return the sauce
to the pan. Simmer, uncovered, over low heat,
for 30 to 40 minutes to reduce, stirring.
5. Transfer the reduced sauce to a bowl to cool
before using as a pizza topping.
Nutritional information per ½-cup serving:
Calories 55 (19% from fat) • carb. 89g • pro. 2g • fat 1g
sat. fat 0g • chol. 0mg • sod. 339mg • fiber 2g
Pesto, Cheese & Fresh
Tomato Pizza
Homemade pesto and fresh, ripe tomatoes make this a
great summertime pizza.
Makes one 14-inch pizza or two 9-inch pizzas,
to serve 4
1
recipe Pizza Dough (page 11)
½
ounce Parmesan, cut into
½-inch cubes
2
ounces fresh mozzarella,
very well chilled
1½ ounces fontina cheese,
very well chilled
½
pound firm but ripe plum tomatoes
3
tablespoons pesto (page 9)
1
teaspoon extra virgin olive oil
Cornmeal for dusting the peel or pan
1. Prepare the pizza dough and let rise. Position
the top rack of the oven about 8 inches from
the top. If using a baking stone, place it on the
rack. Preheat the oven to 500°F.
2. Insert the metal blade. With the machine
running, drop the Parmesan through the feed
tube. Process 15 seconds; leave in bowl.
Insert the thick shredding disc. Use medium
pressure to shred the mozzarella and fontina.
Transfer the cheeses to a bowl; toss to
combine and reserve.
3. Insert the thick slicing disc. One at a time,
place the tomatoes in the feed tube. Use light
to medium pressure to slice. Reserve.
4. When the dough has risen, punch down; use
as is or divide into 2 equal balls. Let rest 10
minutes. Roll the dough out to size. Place on
a baker’s peel that has been sprinkled with
