Skinny Tomato Sauce

1 med onion, finely chopped
1 garlic clove, minced
 2 T water
1 (32 oz) can crushed tomatoes w/ Italian herbs, or add 1 T Italian seasoning
1 T olive oil
 2 t sugar
1/4 t salt
1/4 t pepper
1 bay leaf

In saucepan combine onion, garlic and water.  Bring to boil over high heat.  Reduce heat to low, cover and cook 10 minutes or until onion is tender and translucent, stir and add water as needed.  Add remaining ingredients.  Increase to medium high and bring to boil.  Reduce heat, cover and simmer 10 minutes.  Discard bay leaf.

Basic Pesto

Here's a recipe for a walnut-based pesto, adapted from The Silver Palate Cookbook, by Julee Rosso & Sheila Lukins.

2 cups fresh basil leaves

4 medium cloves garlic, chopped

1 cup walnuts

1 cup olive oil

1 cup grated Parmesan cheese

¼ cup grated Romano cheese (optional)

Salt and pepper to taste.

Process basil, garlic, walnuts in a food processor. With the machine running, add olive oil. Add cheeses, a liberal dose of salt and a thin grinding of pepper. Remove to a bowl and cover until ready to use. Or, divide into small, plastic containers and freeze.