Art and Cuisine

1/4 cup extra virgin olive oil

4 large cloves garlic, lightly bruised

4 cans (28 ounces each), Plum tomatoes, drained and coarsely chopped

1/2 cup dry red wine

1/2 cup coarsely chopped flat-leaf parsley

1/2 cup fresh basil leaves, torn in half

2 teaspoons dried oregano

Salt and freshly ground black pepper, to taste

Pinch of sugar

1 unflavored yogurt

1 tsp mustard

1 Tsp lemon juice

fine herbs

salt and pepper.

6 ounces Jack cheese

1 hard-boiled egg

1 Tsp capers

1 Cornichon (A small, very sour pickle made from small cucumbers - 1 to 3 inches)

1 grated onion

chives, parsley, salt and pepper.

1 unflavored yogurt

1 Tsp Ketchup

1 tsp Worcestershire sauce

1 Tsp vinegar

2 garlic cloves, crushed

Salt and Pepper