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RUSTIC TOMATO SAUCE
When tomatoes are in season, substitute an equal amount of
peeled diced fresh tomatoes.
Preparation: 10 - 15 minutes, plus cooking time
Makes about 5 cups
2 teaspoons extra virgin olive oil
1 onion (5 - 6 ounce), peeled and cut in 1/2 inch pieces
1 carrot (2 ounce), peeled and cut in 1/2 inch pieces
1 rib celery, trimmed and cut in 1/2 inch pieces
2 cloves garlic, peeled
1 teaspoon dried basil
1 roasted red bell pepper, cut in 1 inch pieces
1/3 cup dry white wine (such as vermouth)
2 tablespoons tomato paste
2 15-ounce cans recipe ready diced tomatoes with juices
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
In a 2-3/4 quart Cuisinart
®
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, 6 to 8 minutes. Stir in the roasted red
pepper, wine, tomato paste and tomatoes. 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 sit
5 minutes. Insert the Quick Prep
®
Hand Blender and using a gentle up
and down motion, process the sauce on Low speed for 30 to 40 seconds.
Increase the speed to High and process for an additional 30 to 40
seconds, until well blended, but still with some texture.
Nutritional analysis per half cup serving:
Calories 47 (17% from fat) • carb. 8g • pro. 1g • fat 1g •
sat. fat 0g • chol. 0mg • sod. 194mg •
calc. 26mg • fiber 2g
14
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