Making your own tomato-based sauce to dip your cheese straws into or to spread on your pizza is super-easy. At the bakery, we usually toss something together with whatever spare veggies and tidbits we have lying around. The foundation, however, goes a little something like this.
Recipe information
Yield
makes 2 1/2 cups
Ingredients
One 12-ounce can whole peeled tomatoes
2 garlic cloves
1 cup zucchini, chopped
Small handful of basil leaves
1/2 cup pitted olives
1 teaspoon salt
1 teaspoon black pepper
3 tablespoons good olive oil or melted refined coconut oil
Preparation
Simple: Dump everything in a food processor and pulse. For the pizza recipe, leave it chunky. For the cheese sticks, blend until it looks like your favorite salsa.
Reprinted December 9, 2011, with permission from Babycakes Covers the Classics by Erin McKenna, © 2011 Clarkson Potter. Buy the full book at Penguin Random House, Amazon, or Bookshop.
