Cuisinart CSB-75 Instructions and Recipes - Page 14

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 1⁄2-inch pieces 1 carrot (2 ounces), peeled and cut into 1⁄2-inch pieces 1 rib celery, trimmed and cut into 1⁄2-inch pieces 2 cloves garlic, peeled 1 teaspoon dried basil 1 roasted red bell pepper, cut into 1-inch pieces 1⁄3 cup dry white wine (such as vermouth) 2 tablespoons tomato paste 2 cans (15-ounce) recipe-ready diced tomatoes with juices 1⁄2 teaspoon kosher salt 1⁄4 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 1⁄DVQ
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