CSB-75 INSTRUCTION/ RECIPE BOOKLET

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Rustic Tomato &

Roasted Red Pepper Sauce

A great sauce for pasta.

Makes about 5 cups

2 teaspoons extra virgin olive oil

1 onion (5 to 6 ounces), peeled and cut into

⁄2-inch pieces

1 carrot (2 ounces), peeled and cut into

⁄2-inch pieces

1 rib celery, trimmed and cut into

⁄2-inch pieces

2 cloves garlic, peeled

1 teaspoon dried basil

1 roasted red bell pepper, cut into 1-inch pieces

⁄3 cup dry white wine (such as vermouth)

2 tablespoons tomato paste

2 cans (15-ounce) recipe-ready diced tomatoes with juices

⁄2 teaspoon kosher salt

⁄4 teaspoon freshly ground black pepper

In a 3-quart saucepan, heat the olive oil over medium heat. Add the

onion, carrot, celery, garlic, and basil. Cover loosely and cook until the

vegetables are softened but not browned, 6 to 8 minutes. Stir in the

roasted red pepper, wine, tomato paste, tomatoes, salt and pepper.

Bring to a boil, then reduce heat and simmer for 35 to 40 minutes,

loosely covered. Uncover and simmer for 15 to 20 minutes longer to

thicken. Turn off heat and let stand 5 minutes.

Insert the hand blender into the saucepan, making sure the protective

guard is submerged. Blend on Low, using an up-and-down motion until

ingredients are well combined, about 30 to 60 seconds, until the sauce

reaches desired consistency.

Nutritional analysis per

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INSTRUCTION/ RECIPE BOOKLET - Page 14