Cuisinart CBT-500FPC manual Rustic Tomato Sauce, Basic Vinaigrette

about 10 seconds. Transfer to a resealable container, cover with a thin layer of olive oil, cover and refrigerate until ready to use. Pesto may be frozen.

Nutritional information per serving [1 tablespoon (15 ml)]: Calories 81 (86% from fat) • carb. 1g • pro. 2g • fat 8g

• sat. fat 1g • chol. 2mg • sod. 69mg • calc. 42mg • fiber 0g

to chop. Use a plastic spatula to scrape the sides of the blender jar. Blend for 20 to 30 seconds, until smooth. Return the puréed tomato mixture to the liquid in the saucepan and reheat gently over medium low heat. Add salt and pepper.

Nutritional information per half cup (125 ml) serving: Calories 48 (17% from fat) • carb. 8g • pro. 1g • fat 1g

• sat. fat 0g • chol. 0mg • sod. 194mg • calc. 26mg • fiber 2g

RUSTIC TOMATO SAUCE

Healthy and delicious at the same time!

Makes about 8 cups (2 L)

1 tablespoon (15 ml) extra virgin olive oil

1onion [8 ounces (226 g)], peeled and cut in 1⁄2" (1.25 cm) pieces

2carrots [4 ounces ( 115 g)], peeled and cut in 1⁄2" (1.25 cm) pieces

2ribs celery, trimmed and cut in 1⁄2" (1.25 cm) pieces

4cloves garlic, peeled

1teaspoon (5 ml) dried oregano

1teaspoon (5 ml) dried basil

4roasted red bell peppers, cut in 1" (2.5 cm) pieces

1⁄2 cup (125 ml) dry white wine (such as vermouth)

2tablespoons (30 ml) tomato paste

3cans [15-ounce (425 g)] recipe ready diced tomatoes with juices

1⁄2 teaspoon (2 ml) kosher salt

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

In a Cuisinart® 33⁄4-quart (3.5 L) saucepan, heat the olive oil over medium heat. Add the onion, carrot, celery, garlic, oregano and basil.

Cover loosely and cook until the vegetables are softened, 6 to

8 minutes. Stir in the roasted red peppers, 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.

Strain the solids from the liquids, and return the liquid to the saucepan. Place the solids in the blender jar with 1⁄2 cup (125 ml) of the cooking liquid. Cover the blender jar. Press Pulse and then press Low 10 times

BASIC VINAIGRETTE

This basic vinaigrette is perfect for a crisp green salad.

Makes about 11⁄2 cups (375 ml) – can be doubled

1clove garlic, peeled

2tablespoons (30 ml) Dijon-style mustard

1⁄2 cup (125 ml) wine vinegar

1 teaspoon (5 ml) kosher salt

1⁄2 teaspoon (2 ml ) freshly ground pepper 2⁄3 cup (150 ml) extra virgin olive oil

2⁄3 cup (150 ml) vegetable oil

Place the garlic in the blender jar and cover jar. Use the Pulse function. Press Low 5 times to chop the garlic. Add the mustard, vinegar, salt and pepper. Turn the blender to On and blend on High for 10 to 15 seconds. With the blender running, add the oils in a slow, steady stream, taking about 20 seconds, then blend for 20 seconds longer until completely emulsified.

You may change the Basic Vinaigrette by changing the flavour of the vinegar, mustard or oil. Try using fresh lemon juice and a little honey for a honey-mustard vinaigrette.

Add fresh herbs, sun-dried tomatoes, or pesto for other flavour changes.

Nutritional information per tablespoon (15 ml):

Calories 109 (97% from fat) • carb. 1g • pro. 0g • fat 12g

• sat. fat 2g • chol. 0mg • sod. 86mg • calc. 1mg • fiber 0g

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