Cuisinart DLC-XPBC Instruction and Recipe Booklet - Page 33

be used to spread as cream cheese, or as an ingredient in dressings or sauces. Nutritional analysis per serving: Calories 130 (47% from fat) • carbo. 16g • pro. 3g • fat 7g • sat. fat 1g • chol. 0mg • sod. 499mg • fiber 3g SIMPLE TOMATO SAUCE Yield: 10 cups tomato sauce for pasta / 5 cups tomato sauce for pizza Preparation: 10 minutes; 1 to 1 3/4 hours to cook Insert the metal blade and add half the sauce to the work bowl. Pulse the sauce 15 times for a rustic, chunky sauce, or process for 2 minutes for a smooth sauce. Repeat with the remaining sauce. The sauce is now ready to use for pasta. If you want a sauce for pizza, return the sauce to the pan. Simmer, uncovered, for 45-50 minutes to reduce, stirring now and then. Transfer the reduced sauce to a bowl to cool before using as a pizza topping. The sauce may be frozen. Nutritional analysis per serving: Calories 111 (28% from fat) • carbo. 18g • pro. 3g • fat 4g • sat. fat 0g • chol. 0mg • sod. 765mg • fiber 1g 1 cup loosely packed sun-dried tomatoes (dry, not oil packed) 12 ounces onions, peeled and cut in 1-inch pieces 8 cloves garlic, peeled 2 teaspoons dried oregano 1 tablespoon extra virgin olive oil 3 cans (28 ounce) plum tomatoes, with juices 5 sprigs fresh basil (10-12 large leaves each) 1/2 cup dry white wine or vermouth 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 1/4-3/4 teaspoon crushed red pepper flakes (optional, to taste, for a spicier sauce) In a heat-proof bowl, pour 1-1/2 cups boiling water over the sun-dried tomatoes and let sit 30 minutes to rehydrate. Insert the metal blade in the processor. Pulse to chop the onion and garlic with the oregano, about 10 times. Heat the oil over medium heat in a 4-3/4 quart saucepan. Add the onion, garlic, and oregano. Cook, stirring for 2 to 3 minutes, until the onions begin to soften and the oregano becomes fragrant. Add the canned tomatoes with their juices, basil sprigs, wine and salt. Stir in the rehydrated sun-dried tomatoes and their liquid. Bring to a boil, then reduce the heat to low, cover loosely and simmer for 50-60 minutes. Turn off the heat and let cool in the pan for 10 minutes. Stir in the black pepper and optional red pepper flakes. Yield: 5 cups BASIL PESTO Preparation: 10 minutes 15 12 10 2-3 1-1/4 1-1/4 ounces Reggiano Parmesan cheese cloves garlic, peeled cups tightly packed fresh basil leaves, unblemished (about 20 ounces) teaspoons kosher or sea salt cups extra virgin olive oil cups pine nuts or walnuts, lightly toasted Insert the metal blade in the processor. With the machine running, drop the cheese cubes through the small feed tube and process until finely chopped, about 30-45 seconds. Remove and reserve the cheese. With the machine running, drop the garlic through the small feed tube and process to chop, 5 seconds. Scrape the work bowl. Add the basil leaves to the work bowl; pulse to chop, 10-15 times; scrape the work bowl. Add the salt. With the machine running, add the olive oil in a slow, steady stream through the small feed tube, processing until combined and emulsion is formed, about 1 minute. Scrape the work bowl. Add the cheese and pine nuts; pulse until combined. To store the pesto, transfer it to a glass jar or bowl, tap to remove all air bubbles and even out the surface. Float a layer of olive oil on top; cover with plastic wrap and refrigerate. The pesto will 32