Sauces And Dressings - Cuisinart DLC-2011C Instruction Booklet

Sauces & Dressings
A simple marinara sauce for pasta, or when reduced,
Makes 3 cups (750ml) tomato sauce for pasta / 1-3/4 cups (440ml) tomato sauce for pizza
Preparation: 5-10 minutes plus 1 hour cooking and cooling time
(add an additional 40-50 minutes to make the reduced pizza sauce).
1 small onion (4 ounces [110g]), cut in
1-inch (2.5cm) pieces
4 cloves garlic, peeled
3/4 teaspoon (4ml) dried oregano
1 teaspoon (5ml) extra virgin olive oil
1 can (28 ounce [828g]) plum tomatoes,
with juices
2 sprigs fresh basil (10-12 large leaves)
Insert the metal blade. Pulse to chop the onion and garlic with the oregano, about 10 times.
Heat the oil over medium heat in a 2-3/4-quart (2.7L) 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. Bring
to a boil, then reduce the heat to low, cover loosely and simmer for 45 to 50 minutes. Turn off
the heat and let cool in the pan for 10 minutes. Stir in the black pepper and red pepper flakes if
u s i n g .
Using the metal blade, pulse the sauce 15 times for a rustic, chunky sauce, or process for 2
minutes for a smooth 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 40 - 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 freezes well.
Nutritional analysis per half cup (125ml) tomato sauce:
Calories 47 (20% from fat) • carbo. 6g • pro. 2g • fat 1g
Nutritional analysis per quarter cup (75ml) reduced for pizza sauce:
Calories 40 (20% from fat) • carbo. 6g • pro. 2g • fat 1g
41
Simple Tomato Sauce
a tasty topping for homemade pizzas.
sat. fat 0g • chol. 0mg • sod. 519mg • fiber 1g
sat. fat 0g • chol. 0mg • sod. 445mg • fiber 2g
3 tablespoons (45ml) dry white
wine or vermouth
1/2 teaspoon (2ml) kosher salt
1/4 teaspoon (1ml) freshly ground
black pepper
1/4 -3/4 teaspoon (1 - 4ml) crushed red
pepper flakes (optional, to taste,
for a spicier sauce)