Cuisinart CBT-500 manual Rustic Tomato Sauce, Basic Vinaigrette, Cracked Pepper Parmesan Dressing

Calories 182 (54% from fat) • carb. 6g • pro. 14g • fat 11g • sat. fat. 6g • chol. 136mg • sod. 254mg • calc. 291g • fiber 0g

SAUCES/DRESSINGS

RUSTIC TOMATO SAUCE

Healthy and delicious at the same time! Makes about 8 cups

1tablespoon extra virgin olive oil

1onion (8 ounces), peeled and cut in 1/2" pieces

2carrots (4 ounces), peeled and cut in 1/2" pieces

2ribs celery, trimmed and cut in 1/2" pieces

4 cloves garlic, peeled

1teaspoon dried oregano

1teaspoon dried basil

4roasted red bell peppers, cut in 1" pieces

1/2 cup dry white wine (such as vermouth)

2tablespoons tomato paste

3cans (15-ounce) recipe ready diced tomatoes with juices

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

In a Cuisinart® 33⁄4-quart 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.

Strain the solids from the liquids, and return the liquid to the saucepan. Place the solids in the blender jar with 1/2 cup of the cooking liquid. Cover the blender jar. Set on Low and Pulse 10 times 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 serving:

Calories 48 (17% from fat) • carb. 8g • pro. 1g • fat 1g • sat. fat 0g • chol. 0mg • sod. 194mg • calc. 26mg • fiber 2g

BASIC VINAIGRETTE

This basic vinaigrette is perfect for a

crisp green salad.

Makes about 1-1/2 cups, can be doubled

1clove garlic, peeled

2tablespoons Dijon-style mustard 1/2 cup wine vinegar

1teaspoon kosher salt

1/2 teaspoon freshly ground pepper 2/3 cup extra virgin olive oil

2/3 cup vegetable oil

Place the garlic in the blender jar and cover jar. Set on Low. Use the Pulse function to chop the garlic, 5 times. Add the mustard, vinegar, salt and pepper. Turn the blender on and blend 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 flavor 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 flavor changes.

Nutritional information per tablespoon:

Calories 109 (97% from fat) • carb. 1g • pro. 0g • fat 12g • sat. fat 2g • chol. 0mg • sod. 86mg • calc. 1mg • fiber 0g

CRACKED PEPPER

PARMESAN DRESSING

A great dressing for pasta salad.

Makes 1-1/3 cups

2teaspoons whole black peppercorns

1ounce Reggiano Parmesan, cut in 1/2" or smaller cubes

1shallot, about 1 ounce, peeled, cut in 1/2" or smaller pieces

1clove garlic, peeled and smashed 1/2 teaspoon kosher salt

1tablespoon Dijon-style mustard

1/4 teaspoon Worcestershire sauce

2tablespoons light mayonnaise 1/4 cup wine vinegar

1/4 cup extra virgin olive oil

1/4 cup canola or other flavorless vegetable oil

Place the whole peppercorns in the blender jar. Blend for 10 seconds, some peppercorns will be pulverized, some with be cracked and crushed; remove and reserve. Place the Parmesan cubes in the blender jar; blend for 20 seconds; scrape sides of blender jar. Add shallot, garlic and salt. Blend for 10 seconds;

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