Garden Vegetable Tomato Sauce

Preheat oven to 450°F. Put peppers on a baking sheet and roast until very dark and skin is coming away from the pepper, about 30 minutes. Put roasted peppers into a mixing bowl and cover with plastic wrap in order for the skins to loosen, about 15 minutes.

Insert the blade assembly in the prep bowl. Put the onion, garlic, and jalapeño into the prep bowl and pulse approximately 8 times to a rough chop.

Peel the cooled peppers, discarding all skin, seeds, and stems. Place in prep bowl and pulse 6 times to chop.

Place a 3½ - quart sauté pan over medium heat and add the butter. Add the onion, garlic and jalapeño mixture and sauté for about 4–5 minutes and soft. Stir in chopped chiles and cook for another minute. Add flour and stir and cook for 2 minutes. Add stock and bring to a boil. Add salt and reduce to a simmer for about 25 minutes. Insert the blender into the saucepan, making sure the protective guard is submerged. Blend, using an up-and-down motion until ingredients are well combined, about 40–60 seconds, until the sauce reaches desired consistency.

Nutritional information per ¼ - cup serving:

Calories 39 (35% from fat) • carb. 5g • pro. 1g • fat 2g

• sat. fat 1g • chol. 3mg • sod. 476mg • calc. 59mg • Fiber 1g

A fresh and healthy pasta sauce that is excellent served with whole-wheat pasta and topped with crumbled feta cheese.

Makes 4 cups

1 tablespoon olive oil

4ounces yellow onion, cut into quarters

2garlic cloves, peeled and crushed

3½ ounces red pepper, cut into 1-inch pieces

3ounces eggplant, peeled and cut into 1-inch pieces

3ounces zucchini, cut into 1-inch pieces

3ounces summer squash, cut into 1-inch pieces

1small carrot, peeled and cut into ½-inch pieces

¼ cup dry white wine

1sprig fresh thyme

¾ teaspoon salt

1can (28 ounces) diced tomatoes

Insert the blade assembly in the prep bowl. Put the onion into the prep bowl and pulse approximately 8 times to a rough chop.

Heat the olive oil in a 3-quart saucepan over medium heat. Add the chopped onion and the crushed garlic to the pan and reduce heat to low. One at a time, put the remaining vegetables into the prep bowl and chop with 8 even pulses and then add to the pan, stirring between each addition. After carrot is added, stir and allow vegetables to cook over low heat for about 15 minutes.

Add white wine and reduce wine to 1 tablespoon. Add thyme, salt, and tomatoes. Simmer for 25 minutes longer.

CSB-77 specifications

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In conclusion, the Cuisinart CSB-77 is a top-tier hand blender that excels in performance and ease of use. With a powerful motor, ergonomic design, and innovative blending technology, it makes food preparation more efficient and enjoyable. Whether you're making smoothies, soups, or sauces, the CSB-77 is equipped to tackle a multitude of kitchen tasks, earning its place as a staple in modern cooking.