24
BASICS
½
TABLESPOON (7 ML) OLIVE OIL
4
GARLIC CLOVES, PEELED
1
SMALL ONION, PEELED AND CUT
INTO 1-INCH (2.5 CM) PIECES
¾
TEASPOON (3.75 ML) DRIED
OREGANO
1
CAN [28 OUNCES (794 G) WHOLE
PLUM TOMATOES, WITH JUICES
¼
CUP (60 ML) DRY WHITE WINE
½
TEASPOON (2 ML) KOSHER SALT
2
SPRIGS FRESH BASIL (10 TO 12
LARGE LEAVES)
¼
TEASPOON (1 ML) FRESHLY
GROUND BLACK PEPPER
¼ TO ¾ TEASPOON (1 TO 3.75 ML) RED
PEPPER FLAKES (OPTIONAL, TO
TASTE, FOR A SPICIER SAUCE)
Makes about 4 cups (1 L)
1. Put the olive oil into a large saucepan set over
medium heat.
2. While oil is heating, insert the chopping blade into
the work bowl of the food processor. With the
machine running, drop the garlic through the feed
tube to chop. Turn unit off, scrape down the sides of
the bowl and add the onion. Pulse to chop, about
10 times.
3. When the oil is hot add the garlic, onion and
oregano to the pan. Sauté until onion is softened
and the garlic is fragrant.
4. While the onion mixture is cooking, add the
tomatoes to the work bowl and pulse to chop.
Add the tomatoes, wine and salt to the pan with
the basil. Bring to a boil and then reduce the heat
to low.
Cover the pan loosely and simmer for about 1 hour.
Turn off the heat and let the sauce cool in the pan
for 10 minutes. Stir in the black pepper and optional
red pepper flakes. Taste and adjust seasoning
accordingly.
If you would like a sauce for pizza, continue to
simmer, uncovered, for 40 additional minutes to
reduce, stirring now and then. Transfer the reduced
sauce to a bowl to cool before using as a pizza
topping.
Nutritional information per serving [¼ cup (60 ml)]:
Calories 22 (20% from fat)
|
carb. 3g
|
pro. 1g
|
fat 0g
sat. fat 0g
|
chol. 0mg
|
sod. 191mg
|
calc. 13mg
|
fiber 1g
This sauce comes together in no time but tastes like it has been simmering
all day long. When reduced, it makes a tasty topping for homemade pizzas.
SIMPLE TOMATO SAUCE
25
BASICS
RÉMOULADE SAUCE
This sauce not only complements seafood but also pairs well
with freshly steamed vegetables. For a richer, thick consistency,
use Greek yogurt in place of regular.
Makes: 1½ cups (375 ml)
1. Insert the chopping blade into the work bowl of the
food processor. Add the shallot, gherkins, parsley
and dill; pulse to chop, about 15 pulses. Scrape
down the sides of the bowl and add the mustard
and capers and pulse 5 to 10 times to chop.
2. Add the mayonnaise, yogurt and black pepper; use
5 long pulses to combine. Do not over-process.
Refrigerate until ready to use.
Nutritional information per serving [1 tablespoon (15 ml)]:
Calories 103 (87% from fat)
|
carb. 2g
|
pro. 1g
|
fat 10g
sat. fat 1g
|
chol. 41mg
|
sod. 181mg
|
calc. 13mg
|
fiber 0g
½
MEDIUM TO LARGE SHALLOT,
PEELED AND CUT INTO 1-INCH
(2.5 CM) PIECES
3 TO 4
DRAINED SWEET GHERKIN
PICKLES, CUT INTO 1-INCH
(2.5 CM) PIECES
¼
CUP (60 ML) FRESH ITALIAN
PARSLEY, STEMS DISCARDED
1
TABLESPOON (15 ML) FRESH DILL
1
TABLESPOON (15 ML) DIJON
MUSTARD
3
TABLESPOONS (45 ML) DRAINED
CAPERS
1¼
CUPS (300 ML) MAYONNAISE
(PAGE 22) OR STORE-BOUGHT
½
CUP (125 ML) NONFAT PLAIN
YOGURT (REGULAR OR GREEK
STYLE)
¹∕8
TEASPOON (0.5 ML) FRESHLY
GROUND BLACK PEPPER
