Ingredients:

Yield: Two 12-inch pizzas

1 can (28 ounces) tomato puree or tomato sauce
2 cloves garlic, minced
1 teaspoon oregano
1 teaspoon basil (or 4 fresh basil leaves, chopped)
1 bay leaf
2 teaspoons red pepper flakes
salt and pepper, to taste

Combine all ingredients in a saucepan and bring to a boil. Lower the heat and simmer for 30 minutes, stirring occasionally. Let it cool completely before using.

Variation Ideas:
-Heat 3 tablespoons olive oil. sauté 1 ½ chopped onions until transparent. Follow the main recipe.
-Heat 3 tablespoons olive oil. Dice 1 celery stalk and 1 green bell pepper sauté 1
½ chopped onions with the celery and green bell pepper. Follow the main recipe.
-Add 1 ½ tablespoons Worcestershire sauce.
-Add 1 ½ tablespoons of barbeque sauce.

Ingredients:

Yield: 2 8-inch pizzas
2 pounds tomatillos, cut into quarters
1/3 cup water
1 onion, chopped fine
4 cloves garlic, minced.1/2 teaspoon Tabasco sauce, or to taste
1 teaspoon Worcestershire sauce
1 teaspoon cumin
4 tablespoons cilantro, chopped
salt and pepper, to taste

In a saucepan, combine tomatillos, water, garlic, cumin, salt, pepper, Tabasco and Worcestershire sauce; bring to a boil. Lower the heat and simmer for 30 minutes.
Add the onion and cilantro; simmer until the sauce is thick, about 40 minutes.
Cool completely before using.

Servings: 4
Serve on pastas or bread.

Ingredients:

1 1/2 cups basil leaves, coarsely chopped
2 cloves garlic, coarsely chopped
3 tablespoons pine nuts
1/3 cup olive oil
4 tablespoons creamy goat cheese
black pepper, to taste

Put pine nuts into a non-stick pan. Roast over medium heat, constantly shaking the pan or stirring with a spoon, until they get a light golden color.

Put all ingredients except the oil and pepper into a food processor. Blend for 1 minute.

Add oil slowly while continuing to process. Process until the mixture turn to a creamy consistency.

Sprinkle with pepper.

Variation Ideas:
-Omit pine nuts; use walnuts instead.
-Omit basil; use parsley instead.

Servings: 4

Ingredients:

1 cup crushed tomatoes
1 tablespoon olive oil
2 cloves garlic, minced
a pinch of sugar
salt and pepper, to taste

Heat the olive oil in a pan for a few seconds. Add the garlic and sauté for 5 seconds.

Add the crushed tomatoes and stir; heat thoroughly.

Season with sugar, salt and pepper and serve.

Serve with Swiss Chard Frittata or with fried vegetables.
Variation Ideas:
- Add a splash of balsamic vinegar.
- Add a pinch of red pepper flakes.
- Add a pinch of oregano.

Servings: 4
Serve on fish soups and stews.

Ingredients:

1 1/2 cups white bread, cubed
5 cloves garlic, crushed
1 teaspoon red pepper flakes
1 large egg yolks
1 cup olive oil
a pinch of saffron or turmeric
2 tablespoons lemon juice
salt and pepper, to taste

Soak the bread cubes for 10 minutes in just enough water to cover it. Squeeze dry.

Combine bread, garlic, salt, peppers, egg yolk, lemon juice, and saffron in a food processor and blend for 30 seconds.

Without stopping the machine, add oil very slowly through the feeding tube and continue to process for about 1 minute until the mayonnaise thickens.

Refrigerate for 1 hour before using.