Tuesday, May 6, 2008

Fresh Tomato-Basil Sauce and Focaccia Bread

We had such a delicious dinner tonight. I wish you could smell the food on the blog because it was mouth watering. This is such simple meal and very nice for warm days or just plain busy ones.

Fresh Tomato-Basil Sauce

Take 6-7 vine-ripened tomatoes and dice into small pieces.
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Chop up 1/2 cup fresh basil and add it to the tomatoes.
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Mince as much garlic as you like and add to the tomatoes. I minced 6 garlic cloves.
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Add 1 tsp. salt, fresh ground black pepper, and a 1/2 cup olive oil.
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Cover and let sit on the counter for 2-3 hours. The juices begin to break down and mix together. Serve over cooked pasta and sprinkle with romano or parmesian cheese.

With this I served a tossed salad.
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I also made focaccia bread. This is wonderful rosemary bread that you can dip in olive oil. I usually avoid the dipping part because I don't need the extra calories.

Focaccia Bread
2 1/2 tsp. yeast
1 1/2 cup warm water
1 tsp. salt
1 tsp. dried basil
1 tsp. dried rosemary
1 tsp. garlic powder
1 Tbsp. olive oil
3 3/4 cup all-purpose flour

First I whisked together the yeast and the water.
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Then I whisked in the salt, spices, and olive oil.
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I used a Kitchen Aid mixer and beat in the flour until well mixed.
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Continue to mix until the dough is smooth and elastic. Cover with a cloth and let rise until double, about one and a half hours.
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Transfer to a greased cookie sheet and stretch the dough to fit the pan. Make indentations with the handle of a wooden spoon. Drizzle olive oil over the top. Then sprinkle garlic powder, rosemary, basil and parmesian cheese to taste on top.
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Cover and let rise for about 30-45 minutes. Bake at 400 degrees for 20 minutes.
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Slice and enjoy!