• Ingredients: 18
  • Serves: 1

Marinara sauce with olive oil, onions, chopped, garlic clove, minced, peeled, seeded, diced tomatoes, dried oregano, crumbled, sugar, pinch of dried basil, crumbled, salt and pepper.


  • 3 tbsps. olive oil
  • 2 onions, chopped
  • 1 garlic clove, minced
  • 2 1/2 cups peeled, seeded, diced tomatoes
  • 1/4 tsp. dried oregano, crumbled
  • 1/4 tsp. sugar
  • Pinch of dried basil, crumbled
  • Salt and pepper

pickled ginger and plum-wine granita:

  • 2/3 cup sugar
  • 2 tbsps. pickled ginger slices , rinsed
  • 1/4 cup plum wine
  • 2 drops of red food coloring if desired

For the bruschetta

  • eight to twelve 1/2-inch-thick diagonal slices of country-style Italian bread
  • flat-leafed parsley sprigs for garnish

Pear Sorbet

  • Fresh mint leaves

Add and cook soup 30 seconds:

For serving:


  1. Step 1 Heat oil in heavy medium saucepan over medium heat. Add onions and garlic and sauté until translucent, about 5 minutes.

    For this step you will need

  2. Step 2 Add tomatoes, oregano, sugar and basil and simmer until thickened, stirring occasionally, about 1 hour.

    For this step you will need