(Makes 1 quart of sauce)
2 ½ pounds Roma tomatoes (about 12 to 15 small)
4 tablespoons olive oil
2 onions, peeled and sliced
3 cloves garlic, peeled and cut into slivers
1 zucchini (do not peel)
2 bell peppers, cored, seeded, and diced
1 teaspoon salt
½ teaspoon black pepper
1 tablespoon sugar
3 tablespoons fresh basil leaves, chopped
1 tablespoon fresh oregano leaves, chopped
2 1-inch sprigs fresh rosemary, chopped
1. Cut tomatoes into quarters. Have your child squeeze the tomatoes into a 3-quart saucepan. Combine tomatoes, juice, and seeds in the same pan. Cover and cook over medium-low heat for 10 minutes, stirring frequently to prevent sticking.
2. When tomatoes become soft, use a large spoon to separate and crush them. Cook, uncovered, over low heat for 15 minutes, stirring frequently.
3. Pour the cooked tomatoes into a food mill to remove seeds and skins or pulse gently in a food processor. Set tomatoes aside.
4. Heat oil in a 3-quart saucepan over medium heat. Add onions and cook, Stirring frequently until softened and golden-colored. Make a well in the center of the onions and add the garlic. Cook 1 to 2 minutes, stirring to avoid burning.
5. Add the zucchini, bell peppers, salt, pepper, and sugar. Cook, covered, over low heat for 5 minutes, stirring frequently. Then add the milled tomatoes and continue cooking, uncovered, for 30 minutes, stirring frequently to prevent burning.
6. Add the basil, oregano, and rosemary and cook 10 minutes more, until sauce thickens. Let the sauce cool, then add salt to taste. Refrigerate for 24 hours before using. The sauce will develop deeper flavor and thicken a bit more.
NOTE: Cooking times vary according to juice content in tomatoes.
Makes four 6-inch pizzas*
1 cup warm water (105° to 115°F)
1 package active dry yeast
2 ½ to 3 cups unbleached all-purpose flour
2 tablespoons olive oil
½ teaspoon salt
1. Combine water, yeast, and 1 ½ cups of flour in a large bowl. Mix well. Gradually add oil, salt, and remaining flour. With your hands or a wooden spoon, combine ingredients until dough its shape.
2. Place dough on a lightly floured surface and knead until it is smooth and elastic, 5 minutes. If dough becomes sticky, sprinkle a bit more flour over it.
3. Transfer dough to a lightly oiled 2-quart bowl. Cover bowl with plastic wrap, and let dough rise until it has doubled in size, about 1 hour.
4. Place covered bowl in the refrigerator overnight.
5. An hour before the kids arrive, remove dough from the refrigerator and preheat the oven to 500°F. Punch a hole in center of the slightly risen dough. Let rise for another hour. On a lightly floured surface, divide into 4 pieces and roll them into balls. It’s ready for the kids to shape, decorate, and bake (see here).
From The New Basics Cookbook by Julee Rosso & Sheila Lukins. Copyright @ 1989 by Julee Rosso and Sheila Lukins. Reprinted by permission of Workman Publishing. New York. All rights reserved.
