Cuisinart CSB-75 manual Rustic Tomato Roasted Red Pepper Sauce, 2teaspoons extra virgin olive oil

Rustic Tomato &

Roasted Red Pepper Sauce

A great sauce for pasta.

Makes about 5 cups

2teaspoons extra virgin olive oil

1onion (5 to 6 ounces), peeled and cut into 1⁄2-inch pieces

1carrot (2 ounces), peeled and cut into 1⁄2-inch pieces

1rib celery, trimmed and cut into 1⁄2-inch pieces

2cloves garlic, peeled

1teaspoon dried basil

1roasted red bell pepper, cut into 1-inch pieces

1⁄3cup dry white wine (such as vermouth)

2tablespoons tomato paste

2cans (15-ounce) recipe-ready diced tomatoes with juices

1⁄2teaspoon kosher salt

1⁄4teaspoon freshly ground black pepper

In a 3-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 but not browned, 6 to 8 minutes. Stir in the roasted red pepper, wine, tomato paste, tomatoes, salt and pepper. 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 stand 5 minutes.

Insert the hand blender into the saucepan, making sure the protective guard is submerged. Blend on Low, using an up-and-down motion until ingredients are well combined, about 30 to 60 seconds, until the sauce reaches desired consistency.

Nutritional analysis per 1⁄DVQ
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$BMPSJFT


GSPN
GBU
t
DBSC
H
t
QSP
H
t
GBU
H
t
TBU
GBU
H
t
DIPM
NH
t
TPE
NH
t
DBMD
NH
t
GJCFS
H

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