Recipes By Course - Sauces/Toppings
Ingredients
- 1/4 cup olive oil
- 2 whole bulb garlic, peeled and coarsely chopped
- salt and pepper
- 56 ounces peeled tomatoes, canned, preferably San Marzano, chopped coarsely
- 2 teaspoons sugar
- 2 bunches fresh basil, torn
Directions
- Heat olive oil on medium heat. Add garlic and season with salt and pepper. Cook until fragrant, stirring constantly, approximately 2 minutes. Add tomatoes and sugar. Turn heat to high. Simmer gently for 5 minutes. Cool and add torn basil.
Great for pizza or pasta. Make a big batch and freeze half.
Ingredients
- 2 cups low-fat sour cream
- 1 cucumber, peel left on, grated (reserve any juice)
- 2 to 3 tbsp red onion, finely minced
- 2 to 3 tbsp lemon juice, freshly squeezed
- 1 bunch, fresh dill, minced
- Dash balsamic vinegar
- salt and pepper, to taste
Directions
- In a small bowl, combine all above ingredients. Great alongside lamb or roasted vegetables!
Ingredients
- 2 tablespoons water
- 1/2 pound tomatillos (about 3 medium), husks removed, cored and quartered
- 1/2 cup coarsely chopped white onion
- 1/2 small serrano pepper, quartered
- 1 garlic clove, chopped
- 1/8 teaspoon salt
- 2 tablespoons coarsely chopped cilantro leaves
- 1 teaspoon lime juice
Directions
- Place the first six ingredients in blender; blend on HIGH until almost smooth.
- Transfer to a small saucepan; bring to a boil. Reduce heat; simmer until slightly thickened, about 5 minutes, stirring occasionally.
- Transfer to a bowl; stir in cilantro and lime juice.
Tip:
- Serve warm in quesadilla, tacos or breakfast burritos with scrambled eggs and cheese. Or, serve as a dip with tortilla chips.