Cuisinart Smart Stick CSB-75 Series Instruction And Recipe Booklet page 14

Roasted Red Pepper Sauce
Makes about 5 cups
2 teaspoons extra virgin olive oil
1 onion (5 to 6 ounces), peeled and cut into
1 carrot (2 ounces), peeled and cut into
1 rib celery, trimmed and cut into
2 cloves garlic, peeled
1 teaspoon dried basil
1 roasted red bell pepper, cut into 1-inch pieces
⁄
1
cup dry white wine (such as vermouth)
3
2 tablespoons tomato paste
2 cans (15-ounce) recipe-ready diced tomatoes with juices
⁄
1
teaspoon kosher salt
2
⁄
1
teaspoon freshly ground black pepper
4
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.
Calories 47 (17% from fat) • carb. 8g • pro. 1g • fat 1g • sat. fat 0g
Rustic Tomato &
A great sauce for pasta.
Nutritional analysis per
• chol. 0mg • sod. 194mg • calc. 26mg • fiber 2g
⁄
1
-inch pieces
2
⁄
1
-inch pieces
2
⁄ -cup serving:
1
2
14
⁄
1
-inch pieces
2