Go Mediterranean Series!

• 6 Plum Tomatoes cut in quarters, and de-seeded but keep as much juice as possible in tomato
• 2 teaspoons extra virgin olive oil
• 2 cloves garlic
• 4-5 fresh basil leaves broken in small pieces
• 1 teaspoon table sugar
• barely a pinch of salt

Skin and slice garlic and to mini chopper and finely chop. Add basil and chop. Add tomato pieces, olive oil, sugar and pinch of salt with 1 teaspoon of water to chopper with garlic and basil mixture. Blend just until mixed. Add to saucepan and cook on low flame stirring often for 30 minutes or so. I usually make ahead, refrigerate and cook another 5-10 minutes when needed on very low flame stirring often.

This is the easiest and fastest way to make a simple tomato sauce for pasta. And everyone is always impressed when I tell them it's all from scratch! This makes enough sauce for 2.

I usually buy fresh pasta from the frozen section which cooks in ljust a few minutes. Add a small amount of tomato sauce to cooked pasta, stir and add more to top as preferred. I then grate fresh romano cheese to top at about 20 calories per teaspoon.

Mangia and enjoy!

Nutritional info per serving: Based upon 2 equal servings: Approx. Calories 90; Protein 1.5 g; carbohydrate 10 g; fat 5 g

My special thanks to Oldways, a non-profit company for organizing a symposium in Sicily and to Fausto Luchetti of the Italian Regional Institute of Olive Trees and Olive Oil where the making of Olive Oil is as dedicated to quality, as fine wine making.

Special thanks to Azienda Agricola Fontanasalsa and Maria Caterina Burgarella in Sicily for opening her doors to our group where I learned about Olive Oil and the process it takes to make it. The olive farm has been in her family for generations and there is great pride in making of their oils, Olio Extra Vergine Di Oliva.

Want to review the new pyramid? Go to www.mypyramid.gov

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