Saucey!

As promised, and I know you were waiting on pins and needles for this, today's post is two sauce recipes from Saturday's class. Both are vegan, very versatile, and waaay easy to prepare.

Fresh Tomato Sauce: Yields 4 servings
1 28oz can whole tomatoes, drained OR 2 lbs fresh tomatoes, peeled and seeded (I would even try fire roasted tomatoes for extra flavor)
3 Tbsp olive oil
2 cloves garlic, minced
1 tsp dried basil
salt and pepper (if you like it spicy, add in some crushed red pepper flakes during the cooking)

Chop tomatoes into 1/2 inch dice. In a medium saucepan, combine oil, garlic, basil, and tomatoes. Cook over medium heat for 25 to 35 minutes, or until tomatoes have released their juices and the water has cooked out. Season to taste with salt and pepper. Puree in a blender for a smoother sauce, or serve as is.

Basil-Walnut Pesto: Yields 1 cup
3/4 cup walnuts, lightly toasted
2 cups basil leaves, firmly packed
1 clove garlic
2 Tbsp lemon juice
1 tsp miso
1/2 tsp salt
1/4 tsp black pepper
1/3 cup olive oil

In a food processor fitted with a metal blade, combine all ingredients, except olive oil. With the machine running, slowing add in the olive oil to combine. Readjust seasonings, if necessary, and serve!