Garden Vegetable Sauce - Cuisinart CSB-300 Instruction And Recipe Booklet

This all-purpose pasta sauce is a great way to get
Makes about 4 cups
1 tablespoon extra virgin olive oil
1 small onion, cut into ½-inch pieces
1 carrot, cut into ½-inch pieces
½ cup ½-inch cubed eggplant (not peeled)
1 celery stalk, cut into ½-inch pieces
2 garlic cloves, smashed
½ teaspoon kosher salt, divided
½ teaspoon dried oregano
½ teaspoon dried basil
1 roasted red pepper, cut into 1-inch pieces
¼ cup dry white wine
1 tablespoon tomato paste
1 can (28 ounces) diced tomatoes with their juices
Pinch freshly ground black pepper
1 tablespoon granulated sugar
1. Put the oil into a large saucepan set over medium heat. Once oil is hot,
add the onion, carrot, eggplant, celery, garlic and ¼ teaspoon of the
salt. Gently sauté ingredients together until they turn slightly golden.
2. Add the oregano, basil, red pepper and wine. Cook until reduced by at
least half. Add the tomato paste, tomatoes and remaining salt. Bring to
a boil, then reduce heat and simmer for 35 minutes, loosely covered.
Uncover and then simmer for an additional 10 to 15 minutes longer to
thicken. Turn off heat and let sit 5 minutes.
3. Select Speed 3 and blend sauce directly in the pot on using the
blending shaft. Process until desired consistency is achieved, being
sure to keep the metal blade completely submerged in the sauce
(depending on the size of the pot being used, you may need to tilt the
pot to one side – be sure to tilt the pot away from you to prevent any
possible splatter).
4. Taste and adjust seasoning as desired.
5. Serve immediately or cool completely and then transfer to storage
containers to store in the refrigerator. Sauce will keep in the refrigerator
for up to one week. It can also be frozen for up to one month.
Calories 41 (25% from fat) • carb. 7g • sugars 4g • pro. 1g • fat 1g • sat. fat 0g

Garden Vegetable Sauce

your daily dose of vegetables.
Nutritional information per serving (¼ cup):
• chol. 0mg • sod. 245mg • calc. 18mg • fiber 2g
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