Want delicious soup, fast? Add a few simple ingredients to your Basic Tomato Sauce, and you’ll have a bowl of creamy tomato basil heaven in under 30
minutes. I use half and half to lighten the texture, and the amount of sugar
needed will depend on the acidity of your tomatoes. Serve with crunchy, quickskillet
croutons or tuna melts if you’re nostalgic like me. My husband loves this

1 tbsp (15 ml) olive oil
1 tbsp (30 g) unsalted butter
2 cups (320 g) diced onion
1 garlic clove, sliced
5 cups (1.2 L) Basic Tomato Sauce
2 cups (473 ml) Triple-Duty Chicken Stock
Coarse salt and freshly ground black pepper
½ cup (118 ml) half and half or cream
1-2 tbsp (12-24 g) sugar
Handful of fresh basil leaves
2 slices of country bread, such as sourdough
1 tbsp (15 g) unsalted butter
Coarse salt and freshly ground black pepper
In a large pot, warm the olive oil and butter over medium heat. Sauté the onions
and garlic until soft, about 3-5 minutes.
Add the tomato sauce and chicken stock to the pot. Bring to a gentle boil. Reduce
the heat and simmer (lid tilted) for about 15 minutes for the flavors to develop.
Season with salt and pepper to taste. When your onions are tender, it’s time to
purée the soup.
Meanwhile, for the croutons, cut the slices of country bread into cubes about 1
inch (2.5 cm) thick. Melt the butter over medium heat in a large nonstick skillet.
Add the bread cubes. Stir constantly until golden brown and crisp, about 5-6
minutes. Season lightly with salt and pepper. Transfer to a bowl and set aside.
Working in batches, carefully purée the soup until smooth. You can do this using
a hand blender, food processor or regular blender. Pour in the half and half (or
cream) and stir well.
For the sugar, start by adding 1 tablespoon (12 g). Add more sugar as needed to
balance out the acidity.
Ladle the hot soup into bowls and top with crunchy croutons. Scatter fresh basil
leaves over the top, to serve

Small pat of unsalted butter, for coating the pan
1 lb (454 g) ziti pasta
¼ cup (60 ml) olive oil, divided
2 cups (180 g) broccoli florets
1 small zucchini, cut into 1-inch (2.5-cm) chunks
1 small yellow summer squash, cut into 1-inch (2.5-cm) chunks
1 cup (80 g) eggplant, skin on, cut into
1-inch (2.5-cm) chunks
Coarse salt and freshly ground black pepper
3 cups (710 ml) Basic Tomato Sauce
1 cup (108 g) grated fontina cheese
½ cup (100 g) ground Parmesan cheese
1 ball of fresh mozzarella, sliced into rounds
Preheat your oven to 425°F (220°C). Line a rimmed baking sheet with parchment
paper for your vegetables.
Lightly coat a large roasting pan with butter. This is for your baked ziti.
Bring a large pot of water to a boil and cook the pasta according to the package
instructions. Drain and set aside. Drizzle with 2 tablespoons (30 ml) of olive oil
to prevent sticking.
Meanwhile, add the broccoli, zucchini, summer squash and eggplant to your
lined baking sheet. Drizzle with the remaining 2 tablespoons (30 ml) of olive oil
and season with salt and pepper. Toss with your hands. Roast until tender, about
20 minutes.
To assemble the baked ziti, mix the pasta, roasted vegetables, tomato sauce and
fontina cheese together—I do this directly in my roasting pan. Sprinkle with
Parmesan cheese and arrange the sliced mozzarella on top.
Broil the pasta on low until the cheese is melted and bubbling, about 3-5
minutes. Check on it from time to time to make sure that it doesn’t burn (you
know how broilers are). Allow the pasta to set for about 5 minutes before slicing.



Thin-crust pizza is my jam. Flour tortillas (regular or whole grain) make excellent
thin crust pizza bases. Spread Basic Tomato Sauce over the top with fresh
mozzarella and Parmesan cheese, and in less than 10 minutes, a delicious, crispy
pizza shall emerge from the oven. Sprinkle with a handful of fresh basil leaves,
and dinner is served.

1 tsp olive oil
4 small tortillas, regular or whole wheat
8 tbsp (120 ml) Basic Tomato Sauce
1 ball of fresh mozzarella cheese
¼ cup (50 g) ground Parmesan cheese
Handful of regular or baby basil leaves
Preheat your oven to 425°F (220°C). Grab two rimmed baking sheets and place
them in the oven to heat up.
Add the olive oil to a small bowl. Lightly brush both sides of the tortillas with oil
—use a folded paper towel if you don’t have a pastry brush. This makes the
tortillas crispy when baked.