FoodSaver V3820 Smoky Tomato, New Potato & Fresh Pea Stew, Oregano & Garlic Tomato Sauce, EN-19

Smoky Tomato, New Potato & Fresh Pea Stew

Use handy FoodSaver® Vacuum Storage Bags to freeze pre-chopped onions, garlic, potatoes, tomatoes and parsley. Makes dinner time a snap to prepare!

	1 Tbsp. extra-virgin olive oil	½ tsp. bottled liquid smoke flavoring
	1 cup yellow onion, chopped	4 medium beefsteak tomatoes, chopped
	1 clove garlic, minced	1 ½ cups fresh peas, (you may substitute frozen,
recipes	1 ½ Ibs. new red potatoes, unpeeled, diced	thawed peas)
	4 cups Oregano & Garlic Tomato Sauce (below)	1 Tbsp. fresh parsley, minced
	1 cup water	salt and pepper to taste

In a large stockpot, heat the olive oil over medium heat. Sauté the onion and garlic in the oil until the onion is soft. Add the potatoes, Oregano & Garlic Tomato Sauce, water and liquid smoke flavoring. Bring the stew to a boil, reduce the heat to low and simmer for 30 minutes, or until the potatoes are tender. Add the tomatoes, peas, parsley and salt and pepper to taste. Stir to combine, cover and simmer until the peas are just tender.

Oregano & Garlic Tomato Sauce

Use this flavorful sauce immediately or pre-freeze and vacuum seal in a FoodSaver® Vacuum Storage Bag for easy reheating.

3 Tbsp. extra-virgin olive oil	3 cups water
2 medium yellow onions, chopped	1 tsp. sugar
2 cloves garlic, minced	¾ tsp. salt
3 28 oz. cans whole peeled tomatoes	¾ tsp. dried oregano
3 cups tomato sauce (15 oz. can plus 8 oz. can)	½ tsp. black pepper, freshly ground
5 Tbsp. canned tomato paste

In a large, heavy saucepan, heat the olive oil over medium heat. Add the onions and garlic and sauté until softened, about 5 minutes. In a large bowl, crush the tomatoes and add to the saucepan with the remaining ingredients. Stir well to blend, reduce the heat to simmer and cook uncovered for 45 minutes, stirring occasionally, reducing and slightly thickening the sauce.

Makes 16 cups (4 quarts).

Grilled Far East Salmon Fillets

Use the FoodSaver® Quick Marinating Canister for quick results in marinating these fillets to perfection.

4 6-oz. salmon fillets	2 stalks lemongrass, cut in half
1 Cup Far East Marinade (below), divided	1 red onion, skin removed, and quartered

Place the fillets in the Quick Marinating Canister with ½-cup marinade, vacuum seal and marinate for at least 20 minutes. Prepare a gas or charcoal grill for medium heat. Remove the salmon and discard the marinade. Place the salmon fillets on the grill with a piece of lemongrass on each fillet. Place an onion quarter beside each fillet. Cover the grill and cook for 6 minutes. Turn the fillets over and brush with the remaining ½-cup marinade. Turn the onion quarters and place the lemongrass on top of each fillet. Cover and cook another 4 to 6 minutes, until the fish flakes easily. To serve, plate each fillet with a piece of lemongrass on top and the grilled quartered onion beside the fillet.

Serves 4.

Far East Marinade

½ cup dry sherry	2 Tbsp. fresh ginger, grated
½ cup soy sauce	2 Tbsp. fresh garlic, minced
¼ cup rice wine vinegar	1 Tbsp. sugar
¼ cup sake or rice wine	1 Tbsp. fresh cilantro, chopped
2 Tbsp. sesame oil	1 tsp. hot Asian chile paste

Whisk all ingredients in a medium bowl until well blended.

Makes 2 cups; enough for 6 pounds of chicken, beef, pork, shrimp or fish.

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