Cuisinart DLC-2011N manual Sauces & Dressings, Simple Tomato Sauce

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Sauces & Dressings

Simple Tomato Sauce

A simple marinara sauce for pasta,

or when reduced, a tasty topping for homemade pizzas.

Makes 3 cups tomato sauce for pasta / 1-3/4 cups 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)

1small onion (4 ounces), cut in 1-inch pieces

4cloves garlic, peeled 3/4 teaspoon dried oregano

1teaspoon extra virgin olive oil

1can (28 ounce) plum tomatoes, with juices

2sprigs fresh basil (10-12 large leaves)

3tablespoons dry white wine or vermouth

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1/4 -3/4 teaspoon crushed red pepper flakes (optional, to taste, for a spicier sauce)

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 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 using.

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 to 50 minutes to reduce, stir- ring now and then. Transfer the reduced sauce to a bowl to cool before using as a pizza top- ping. The sauce freezes well.

Nutritional analysis per half cup tomato sauce:

Calories 47 (20% from fat) • carbo. 6g • pro. 2g • fat 1g

sat. fat 0g • chol. 0mg • sod. 519mg • fiber 1g

Nutritional analysis per quarter cup reduced for pizza sauce:

Calories 40 (20% from fat) • carbo. 6g • pro. 2g • fat 1g

sat. fat 0g • chol. 0mg • sod. 445mg • fiber 2g

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Contents DLC-2011N Cups whole grain flours no white flour added Recommended work bowl capacity for various foodsYielding two 1-1/4 pound loaves For custom recipesTable or on the floor Pusher AssemblyPlace the box on a low Next to the kitchenTable of Contents Blades are sharp. Handle them carefully CleaningGetting Ready OperationIntroduction Disc Operation Quick breads, muffins, and biscuitsBlade Operation Prepare the dough ingredients and place in work bowl On ContinuousDough Button Inch pieces of even size and lengthTo dislodge food To chop raw fruits and vegetablesTo purée fruits and cooked vegetables To chop hard foodsTo chop nuts To chop meat, poultry, fish and seafoodTo purée meat, poultry, fish and seafood To make peanut butter and other nut buttersTo make crumbs and crumb crusts To beat egg whitesTo whip cream Cut or break bread, crackers or cookies intoWhole peppers are an exception To make cake mixTip Large fruits like pineappleLong fruits Vegetables Remove the slicing or shredding discSmall, round fruits and vegetables Small amounts of foodUncooked meat and poultry Hard, at room temperatureCooked meat and poultry Salami and other sausagesMeasuring the flour Using the right bladeMachine capacity Proofing the yeastKneading sweet dough Adding liquidsKneading bread dough RisingSoft dough or liquid leaks onto base of food processor Dough doesn’t clean inside of work bowlDough feels tough after kneading Motor stopsBlade doesn’t incorporate ingredients Metal dough blade rises in work bowlTechnical Data To the store where it was purchased or For shipping instructionsRecipe Table of Contents Roasted Garlic and Red Pepper Spread AppetizersFresh Tomato and Corn Salsa Try this salsa on grilled chicken or seafoodHummus Roasted Shallot & Herb HummusSmall onion Jalapeño Jack WafersThese savory wafers just melt in your mouth Cup all-purpose flourShallot 1-1/2 ounce peeled and trimmed Turkey Sausage & Sun-Dried Tomato Puff Pastry PinwheelsDo-ahead prep makes these perfect for entertaining Egg wash 1 egg + 2 tablespoons water, beaten togetherClove garlic Shallot, about 1 ounce, peeled Spinach, Feta & Artichoke Stuffed MushroomsFor a savory side dish, use this stuffing in portobellos Teaspoon Herbes de ProvenceMakes eight 7-ounce servings Preparation 40 to 45 minutes SoupsButternut Squash Bisque with Roasted Cremini Mushrooms Teaspoon freshly ground pepper 1/2 cup half-and-halfChilled Roasted Red Bell Pepper & Corn Soup Fresh cilantro for garnish, if desired GazpachoInch pieces Teaspoon kosher salt Medium tomatoes, cored, cut intoQuick Breads Cranberry Orange BreadBanana Nut Bread Almond-Pear Bread Almonds and pears combine to make this rich, moist tea breadCup warm water 105˚ 115˚F Large egg Yeast BreadsChallah Braid Tablespoon waterCheese Bread Cups unbleached all-purpose flourClassic White Bread Spoil your family with homemade breadPizza Dough Artisan Breads Basic Artisan BreadVariation To make baguettesOlive and Rosemary Country Loaf Adapted from Charles van OverOunces whole wheat flour Simple Wheat StarterOunces unbleached flour Multi-Grain Sandwich Loaf Makes one 24-ounce loafFarm House Bread Makes two long loavesEntrées Salmon and Pesto Potatoes en Papillote PestoShrimp & Ginger Stuffed Sole Tablespoons Pesto, p PizzasPesto, Cheese & Fresh Tomato Pizza Ounce Reggiano Parmesan Chives, cut in 1-inch lengths Five Cheese Pizza Bianco Ounces fontina, well chilled Well chilledReduced version for pizza Pizza MargheritaSome of the best things in life are the simplest Makes 4 large or 8 small calzones, 8 servings Roasted Pepper, Chevre & Mozzarella CalzoneMake ahead for a picnic or tailgating party 2 red bell peppers, cut in halfSauces & Dressings Simple Tomato SauceCreamy and tangy, perfect for crisp romaine Cranberry Relish with Toasted WalnutsCreamy Chevre & Peppercorn Dressing Herbed Balsamic Vinaigrette Basic Mayonnaise Teaspoon sugarTzatziki Sauce Teaspoons fresh marjoram leaves or 1 teaspoon driedSides French Cut Green Beans with ShallotsAsian Slaw with Peanut Dressing Teaspoon ground white pepper Teaspoon salt Roasted Garlic and Parmesan Twice Baked PotatoesCup evaporated skim milk Cup maple syrup At room temperatureSavory Sweet Potatoes with Onions & Currants Hazelnut Butter Cookies Cups 6 ounces lightly At room temperature Toasted hazelnutsDesserts Pound unsalted butterDouble Chocolate Chunk Cookies Chocolate heavenRemove and reserve Lemon Ginger BiscottiDelicious with coffee or tea Basic Cheesecake Carrot Cake White Chocolate Cream Cheese FrostingInch pieces, well chilled Thaw at room temperature for an hour before usingBasic Flaky Pastry Dough To 4 tablespoons ice waterMakes 1 10-inch pie, 12 servings Old World Apple Crumb PieCreamy apple pie with crunchy, crumb topping Preheat the oven to 375 FCup real maple syrup Deep-Dish Pear and Apple PieEach, peeled, cored and quartered Juice Preheat the oven to 400˚FCocoa Dark Chocolate TrufflesChocolate lover’s dream come true Scrape the work bowlIBIB-5054A