Rustic Tomato Sauce

When tomatoes are in season, substitute an equal amount of

peeled diced fresh tomatoes.

Preparation: 10 - 15 minutes, plus cooking time

Makes about 5 cups (1.2 L)

2	teaspoons (10 ml) extra virgin olive oil
1	onion (5-6 oz/142-170g), peeled and cut in 1/2” (1.25 cm) pieces
1	carrot (2 ounce/57 g), peeled and cut in 1/2” (1.25 cm) pieces

1rib celery, trimmed and cut in 1/2” (1.25 cm) pieces

2cloves garlic, peeled

1	teaspoon (5 ml) dried basil

1roasted red bell pepper, cut in 1” (2.5 cm) pieces

1/3 cup (75 ml) dry white wine (such as vermouth)

2tablespoons (25 ml) tomato paste

215-ounce (425 ml) cans recipe ready diced tomatoes with juices

1/2 teaspoon (2 ml) kosher salt

1/4 teaspoon (1 ml) freshly ground black pepper

In a 2-3/4 quart (2.6 L) Cuisinart® Saucepan, heat the olive oil over medium heat. Add the onion, carrot, celery, garlic, and basil. Cover loosely and cook until the vegetables are softened, 6 to 8 minutes. Stir in the roasted red pepper, wine, tomato paste and tomatoes. Bring to a boil, then reduce heat and simmer for 35 to 40 minutes, loosely covered. Uncover and simmer for 15 to 20 minutes longer to thicken. Turn off heat and let sit 5 minutes. Insert the Quick Prep® Hand Blender and using a gentle up and down motion, process the sauce on Low speed for 30 to 40 seconds. Increase the speed to High and process for an additional 30 to 40 seconds, until well blended, but still with some texture.

Nutritional analysis per half cup (125 ml) serving:

Calories 47 (17% from fat) • carb. 8g • pro. 1g • fat 1g •

sat. fat 0g • chol. 0mg • sod. 194mg •

calc. 26mg • fiber 2g