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When I Dip, You Dip, We Dip: Tomato Sauce

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

  1. 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.

Cover of the cookbook featuring gluten free vegan donuts with coconut.
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.
TagsSauceItalian AmericanItalianEuropeanCanned TomatoTomatoVegetableZucchiniSquashBasilHerbs & SpicesOliveVeganVegetarianGluten FreeNut FreeDairy FreeKetoQuickEasyMake AheadNo-CookFood ProcessorCookbooks
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