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18
1 roasted red pepper, cut into 1-inch pieces
¼ cup dry white wine
1 tablespoon tomato paste
1 can (28 ounces) diced tomatoes with their juices
Pinch freshly ground black pepper
1 tablespoon granulated sugar
1. Put the oil into a large saucepan set over medium heat. Once oil is hot,
add the onion, carrot, eggplant, celery, garlic and ¼ teaspoon of the
salt. Gently sauté ingredients together until they turn slightly golden.
2. Add the oregano, basil, red pepper and wine. Cook until reduced by at
least half. Add the tomato paste, tomatoes and remaining salt. Bring to
a boil, then reduce heat and simmer for 35 minutes, loosely covered.
Uncover and then simmer for an additional 10 to 15 minutes to thicken.
Turn off heat and let sit 5 minutes.
3. Select Speed 3 and blend sauce directly in the pot using the blending
shaft. Process until desired consistency is achieved, being sure to keep
the metal blade completely submerged in the sauce (depending on the
size of the pot being used, you may need to tilt the pot to one side – be
sure to tilt the pot away from you to prevent any possible splatter).
4. Taste and adjust seasoning as desired.
5. Serve immediately or cool completely and then transfer to storage
containers to store in the refrigerator. Sauce will keep in the refrigerator
for up to one week. It can also be frozen for up to one month.
Nutritional information per serving (¼ cup):
Calories 41 (25% from fat) • carb. 7g • sugars 4g • pro. 1g • fat 1g • sat. fat 0g
• chol. 0mg • sod. 245mg • calc. 18mg • fiber 2g
Horseradish Sauce
Perfect accompaniment for any roast beef dish.
Makes about 1 cup
2
/
3
cup sour cream
1
/
3
cup mayonnaise
1
/
3
cup prepared horseradish
2 teaspoons Dijon-style mustard
¾ teaspoon kosher salt
Pinch freshly ground black pepper
Put all ingredients, in the order listed, into the mixing beaker. Using the
blending shaft, select Speed 3 and blend. While blending, gradually
increase to Speed 5, using a gentle up-and-down motion until
completely combined, about 20 to 30 seconds.
Nutritional information per serving (1 tablespoon):
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