Cuisinart Elite Collection MFP-108C Series Instruction Booklet And Recipe Booklet page 13

SIMPLE TOMATO SAUCE
This sauce comes together in no time but tastes like it has been simmering
all day long. When reduced, it makes a tasty topping for homemade pizzas.
Makes about 4 cups (1 L)
1. Put the olive oil into a large saucepan set over
½ TABLESPOON (7 ML) OLIVE OIL
2. While oil is heating, insert the chopping blade into
4 GARLIC CLOVES, PEELED
1 SMALL ONION, PEELED AND CUT
INTO 1-INCH (2.5 CM) PIECES
¾ TEASPOON (3.75 ML) DRIED
OREGANO
1 CAN [28 OUNCES (794 G) WHOLE
PLUM TOMATOES, WITH JUICES
3. When the oil is hot add the garlic, onion and
¼ CUP (60 ML) DRY WHITE WINE
½ TEASPOON (2 ML) KOSHER SALT
2 SPRIGS FRESH BASIL (10 TO 12
LARGE LEAVES)
4. While the onion mixture is cooking, add the
¼ TEASPOON (1 ML) FRESHLY
GROUND BLACK PEPPER
¼ TO ¾ TEASPOON (1 TO 3.75 ML) RED
PEPPER FLAKES (OPTIONAL, TO
TASTE, FOR A SPICIER SAUCE)
Nutritional information per serving [¼ cup (60 ml)]:
Calories 22 (20% from fat)
sat. fat 0g
BASICS
24
medium heat.
the work bowl of the food processor. With the
machine running, drop the garlic through the feed
tube to chop. Turn unit off, scrape down the sides of
the bowl and add the onion. Pulse to chop, about
10 times.
oregano to the pan. Sauté until onion is softened
and the garlic is fragrant.
tomatoes to the work bowl and pulse to chop.
Add the tomatoes, wine and salt to the pan with
the basil. Bring to a boil and then reduce the heat
to low.
Cover the pan loosely and simmer for about 1 hour.
Turn off the heat and let the sauce cool in the pan
for 10 minutes. Stir in the black pepper and optional
red pepper flakes. Taste and adjust seasoning
accordingly.
If you would like a sauce for pizza, continue to
simmer, uncovered, for 40 additional minutes to
reduce, stirring now and then. Transfer the reduced
sauce to a bowl to cool before using as a pizza
topping.
| | |
carb. 3g pro. 1g fat 0g
| | |
chol. 0mg sod. 191mg calc. 13mg
½
3 TO 4
¼
1
1
3
1¼
½
¹∕ 8
|
fiber 1g
RÉMOULADE SAUCE
This sauce not only complements seafood but also pairs well
with freshly steamed vegetables. For a richer, thick consistency,
use Greek yogurt in place of regular.
Makes: 1½ cups (375 ml)
1. Insert the chopping blade into the work bowl of the
food processor. Add the shallot, gherkins, parsley
MEDIUM TO LARGE SHALLOT,
and dill; pulse to chop, about 15 pulses. Scrape
PEELED AND CUT INTO 1-INCH
down the sides of the bowl and add the mustard
(2.5 CM) PIECES
and capers and pulse 5 to 10 times to chop.
DRAINED SWEET GHERKIN
PICKLES, CUT INTO 1-INCH
2. Add the mayonnaise, yogurt and black pepper; use
(2.5 CM) PIECES
5 long pulses to combine. Do not over-process.
CUP (60 ML) FRESH ITALIAN
Refrigerate until ready to use.
PARSLEY, STEMS DISCARDED
TABLESPOON (15 ML) FRESH DILL
Nutritional information per serving [1 tablespoon (15 ml)]:
TABLESPOON (15 ML) DIJON
Calories 103 (87% from fat)
MUSTARD
|
sat. fat 1g
TABLESPOONS (45 ML) DRAINED
CAPERS
CUPS (300 ML) MAYONNAISE
(PAGE 22) OR STORE-BOUGHT
CUP (125 ML) NONFAT PLAIN
YOGURT (REGULAR OR GREEK
STYLE)
TEASPOON (0.5 ML) FRESHLY
GROUND BLACK PEPPER
| | |
carb. 2g pro. 1g fat 10g
| | |
chol. 41mg sod. 181mg calc. 13mg fiber 0g
BASICS
25