RUSTIC TOMATO SAUCE
Makes about 5 cups
2teaspoons extra virgin olive oil
1onion (5 – 6 ounce), peeled and cut in 1/2-inch pieces
1carrot (2 ounce), peeled and cut in 1/2-inch pieces
1rib celery, trimmed and cut in 1/2-inch pieces
2cloves garlic, peeled
1 teaspoon dried basil
1 roasted red bell pepper, cut in 1-inch pieces 1/3 cup dry white wine (such as vermouth)
2tablespoons tomato paste
215-ounce cans recipe ready-diced tomatoes with juices 1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
In a Cuisinart® 2-3/4 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. Remove pan from heat and let stand 5 minutes. Insert the hand blender fitted with the metal blending blade, and using a gentle up-and-down motion, process the sauce until well blended, about
60 to 90 seconds. Process for shorter time if a more textured sauce is preferred. Remove the charger handle from the hand blender.
Nutritional analysis per half cup serving:
Calories 47 (17% from fat) • carb. 8g • pro. 1g • fat 1g • sat. fat 0g • chol. 0mg • sod. 194mg • calc. 26mg • fiber 2g
YUKON GOLD POTATO AND
ROASTED GARLIC SOUP
Makes eight cups (8 servings)
1ounce peeled garlic cloves (8 – 12 cloves)
2 teaspoons extra virgin olive oil 1/2 tablespoon unsalted butter
1medium onion (5 ounces), peeled, cut in 1/2-inch pieces
1carrot (2 ounces), peeled, cut in 1/2-inch pieces
1rib celery (2 ounces), peeled, cut in 1/2-inch pieces
3-1/2 cups fat free, low-sodium chicken or vegetable stock
2cups water
2pounds Yukon gold potatoes*, peeled, cut in 1/2 -inch slices
1 teaspoon herbs de Provence
1/2 cup evaporated fat free milk or half-and-half
1 teaspoon kosher salt
1/2 teaspoon ground white pepper
Preheat oven to 375°F. Place cloves of garlic in the center of a
12-inch square of foil, drizzle with 1 teaspoon of the olive oil and toss to coat. Wrap the foil around the garlic and fold or crimp to seal. Roast until garlic is tender, about 1 hour. Cool slightly before using. (Garlic may be done ahead, and will keep in a resealable container for 5 days in the refrigerator.)
While the garlic is roasting, heat remaining olive oil with butter in
aCuisinart® 3-3/4 quart Saucepan over medium heat. Add the onion, carrot, and celery. Reduce heat to low, cover loosely and cook until vegetables are tender but not browned, 8 to 10 minutes. Stir in the stock, water, potatoes, herbs de Provence, and roasted garlic. Raise heat and bring to a boil. Reduce heat to medium low and simmer, loosely covered, until potatoes are tender, about 20 minutes. Turn off heat and let sit for 2 to 3 minutes.
Insert the hand blender and process using a gentle up-and-down motion, moving the blender slowly throughout the saucepan until well combined, smooth, and without any visible pieces of vegetables remaining, about 1 to 2 minutes. Add half-and half, salt and pepper.
