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2g
fiber
•
26mg
calc.
0g
fat
sat.
•
1g
fat
•
1g
pro.
cup):
(½
serving
pepper.
gently
reheat
and
saucepan
puréed
the
Return
smooth.
jar.
blender
the
of
sides
the
to
times
10
Processor
Food
the
of
cup
½
with
jar
blender
the
to
liquid
the
return
minutes.
to
longer
minutes
20
to
loosely
minutes,
40
to
35
a
to
Bring
tomatoes.
and
paste,
the
in
Stir
minutes.
8
to
6
softened,
and
loosely
Cover
basil.
and
the
Add
heat.
medium
over
pepper
black
tomatoes
diced
vermouth)
pieces
1-inch
into
pieces
½-inch
into
pieces
½-inch
into
cut
and
pieces
½-inch
into
cut
oil
cups
hour.
an
than
less
in
ready
is
Sauce
Tomato
•
194mg
sod.
•
0mg
chol.
•
•
8g
carb.
•
fat)
from
(17%
48
Calories
per
information
Nutritional
and
salt
Add
heat.
low
medium
the
in
liquid
the
to
mixture
until
seconds,
40
to
30
scrape
to
spatula
plastic
a
on
pulse
and
Cover
liquid.
the
in
solids
the
Place
and
liquids,
the
from
solids
5
sit
let
and
heat
off
Turn
15
for
simmer
and
Uncover
for
simmer
and
heat
reduce
tomato
wine,
pepper,
red
are
vegetables
the
oregano
garlic,
celery,
carrot,
saucepan
large
in
oil
olive
ground
freshly
teaspoon
salt
kosher
teaspoon
juices
with
ready
recipe
(15-ounce)
cans
paste
tomato
tablespoons
as
(such
wine
white
dry
cup
cut
peppers,
bell
red
roasted
basil
dried
teaspoon
oregano
dried
teaspoon
peeled
garlic,
cloves
cut
and
trimmed
celery,
ribs
peeled
ounces),
(4
carrots
and
peeled
ounces),
(8
onion
olive
virgin
extra
tablespoon
8
about
Makes
that
sauce
tomato
basic
great
Rustic
11
over
tomato
for
Blend
Use
chop.
cooking
saucepan.
the
Strain
thicken.
covered.
then
boil,
roasted
until
cook
3g
fat
sat.
onion,
the
Heat
texture.
¼
desired,
If
week.
Serve
seconds.
½
Purée
on
Blend
5
to
4
Chop
on
3
2
½
4
1
1
4
2
2
pieces
1
1
enough
a
is
This
wedge
a
over
Dressing
0g
fiber
•
47mg
calc.
•
160mg
sod.
•
•
10g
fat
•
2g
pro.
•
1g
carb.
•
fat)
tablespoons):
(2
serving
per
information
for
in
stir
and
cheese
bleu
one
to
up
for
refrigerate
20
to
15
about
homogenous,
jar.
blender
the
to
ingredients
pulse
and
Cover
jar.
blender
pepper
salt
cheese
blue
juice
lemon
¼"
into
cut
shallot),
½
(about
cups
3½
Makes
crudités.
for
dip
a
as
used
be
thick
is
and
lettuce,
iceberg
served
wonderful
is
dressing
Cheese
Blue
12mg
chol.
•
from
(90%
99
Calories
Nutritional
crumbled
the
half
reserve
in
store
or
immediately
and
smooth
until
remaining
Add
times.
in
pieces
shallot
Place
ground
freshly
kosher
teaspoon
½
crumbled
ounces
6
tablespoon
1
mayonnaise
cup
1
cream
sour
cup
1
buttermilk
cup
½
shallot
ounce
¼
can
it
that
chilled
of
this
creamy,
and
Thick
Creamy
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