3 cup grape tomatoes ¼ cup finely chopped onion 1 tablespoon cider vinegar 2 teaspoon packed brown sugar 1 teaspoon grated fresh ginger
Creamy Garden Spread
2 6 ounce cartons plain Greek yogurt or 1 recipe Yogurt Cheese (see tip below) ¾ cup shredded carrot 1 teaspoon finely shredded lemon peel 1 tablespoon snipped fresh flat-leaf (Italian) parsley ¼ cup crumbled feta cheese ¼ teaspoon salt
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Pizza crust yeast is specially formulated so no rising time is necessary. Find it in the baking isle.
Teaching Notes:
Roasting the tomatoes brings out their natural sweetness in this homemade ketchup, which is lower in sodium and sugar than purchased ketchup. If you don’t have a food processor, you can mash the tomatoes using the back of a wooden spoon. The mixture will be chunkier.
Yogurt Cheese:
Line a yogurt strainer, sieve, or a small colander with three layers of 100-percent cotton cheesecloth or a clean paper coffee filter. Suspend lined strainer, sieve, or colander over a bowl. Spoon in one 16-ounce carton plain yogurt. Cover with plastic wrap. Refrigerate for at least 24 hours. Remove from refrigerator. Drain and discard liquid. Store, covered, in refrigerator up to 1 week.
