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Cuisinart DLC-2009CHB manual Simple Tomato Sauce, Roasted Red Pepper Sauce

Models: DLC-2009CHB

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Simple Tomato Sauce

A simple marinara sauce for pasta, or when reduced,

a tasty topping for homemade pizzas.

Makes 3 cups tomato sauce for pasta / 1¾ cups tomato sauce for pizza

1small onion (4 ounces), cut into 1-inch pieces

4garlic cloves

¾teaspoon dried oregano

1teaspoon extra virgin olive oil

1can (28 ounces) plum tomatoes, with juices

2sprigs fresh basil (10-12 large leaves)

3tablespoons dry white wine or vermouth

½teaspoon kosher salt

¼teaspoon freshly ground black pepper

¼to ¾ teaspoon crushed red pepper ﬂakes (optional, to taste, for a spicier sauce)

Insert the metal blade. Pulse to chop the onion and garlic with the oregano, about 10 times. Heat the oil over medium heat in a 2¾-quart saucepan; add the onion, garlic, and oregano. Cook, stirring for 2 to 3 minutes, until the onions begin to soften and the oregano becomes fragrant. Add the canned tomatoes with their juices, basil sprigs, wine and salt. Bring to the boil, then reduce the heat to low, cover loosely and simmer for 50 to 60 minutes. Turn off the heat and let cool in the pan for 10 minutes. Stir in the black pepper and red pepper flakes if using.

Using the metal blade, pulse the sauce 15 times for a rustic, chunky sauce, or process for 2 minutes for a smooth sauce. The sauce is now ready to use for pasta. If you want a sauce for pizza, return the sauce to the pan. Simmer, uncovered, for 40 to 50 minutes to reduce, stirring now and then. Transfer the reduced sauce to a bowl to cool before using as a pizza topping. The sauce freezes well.

Nutritional information per half-cup, tomato sauce:

Calories 50 (15 % from fat) • carb. 8g • pro. 1g • fat 1g • sat. fat 0g

• chol. 0mg • sod. 482mg • calc. 31mg • ﬁber 1g

Nutritional information per quarter-cup, reduced for pizza sauce: Calories 25 (15% from fat) • carb. 4g • pro. 1g • fat 0g • sat. fat 0g

• chol. 0mg • sod. 241mg • calc. 16mg • ﬁber 1g

Roasted Red Pepper Sauce

A simple, flavorful, and healthy sauce to complement

chicken, seafood, and vegetables.

Makes 1¾ cup

cooking spray

4large red peppers, about 2-2½ pounds

3 garlic cloves

1 medium onion, cut evenly into eight pieces

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Cuisinart DLC-2009CHB manual Simple Tomato Sauce, Roasted Red Pepper Sauce

Contents

DLC-2009CHB Recommended work bowl capacity for various foods Food CapacityImportant Unpacking Instructions Contents Operation Getting ReadyGeneral Introduction Blade Operation Disc OperationMachine Functions On ContinuousTechniques for Chopping and Puréeing with the Metal Blade To chop meat, poultry and seafood To beat egg whites Large fruits like pineapple Round fruits and vegetablesWhole peppers are an exception Cabbage and iceberg lettuceSmall amounts of food Remove the slicing or shredding discLong fruits and vegetables French-cut green beansUncooked meat and poultry Cooked meat and poultrySalami and other sausages Measuring the ﬂour Using the right bladeMachine capacity Prooﬁng the yeastRising Kneading bread doughKneading sweet dough Shaping, ﬁnishing and bakingIf motor stops If dough doesn’t clean inside of work bowlIf soft dough or liquid leaks onto base of food processor If dough doesn’t riseCleaning and Storage For Your Safety Before Returning Your Cuisinart Product Recipes Recipe NotesFresh Tomato and Corn Salsa AppetizersGreek Spread Roasted Garlic and Red Pepper Spread Creamy GuacamoleSpinach, Feta and Artichoke Stuffed Mushrooms Turkey Sausage and Sun-Dried Tomato Puff Pastry Pinwheels Hummus Soups GazpachoButternut Squash Soup with Leeks Caramelized Five Onion Soup Vegetarian Potato and Split Pea Soup Sauces and Dressings Basic MayonnaiseTartar Sauce PestoSun-Dried Tomato Tapenade Simple Tomato Sauce Roasted Red Pepper SauceChocolate Sauce with Variations Asian Slaw with Peanut Dressing Pounds carrots, peeled, cut into 2-inch pieces Shredded Carrot Salad with Honey-Ginger DressingCup walnut halves, shells removed Cup golden raisinsCapered Tuna Spread Creamy Chèvre and Peppercorn Dressing Lemony Honey Dijon VinaigretteCup extra virgin olive oil Herbed Balsamic Vinaigrette Challah Braid BreadsCup unsalted butter, melted Pecan Sticky Buns Sesame Dinner Rolls Cheese Bread StollenCup plus 1 tablespoon nonfat milk Cup raisinsCup slivered almonds, divided also used in ﬁlling Cup powdered sugarPackage active dry yeast Teaspoons granulated sugar ¹⁄ ³ Classic Cuisinart White BreadClassic Cuisinart Wheat Bread Package active dry yeast Tablespoon granulated sugar ¹⁄ ³Package active dry yeast Teaspoon granulated sugar Pizza DoughCup warm water 105-115F Cranberry-Orange Bread Cup granulated sugarLowfat Banana Nut Bread Carrot-Raisin Mufﬁns¹⁄ ³ Cup walnut halves, shells removed Strips orange zest Mocha-Pecan Coffee CakeCup ﬁrmly packed dark brown sugar Jalapeño Cornbread Almond-Pear Bread Cilantro-Lime ButterTo make bread Popovers with Variations VariationsGlazed Carrots SidesFrench Cut Green Beans with Shallots Pounds carrots, peeled, cut to ﬁt feed tube verticallyPotato and Leek Gratin Roasted Garlic and Parmesan Twice Baked Potatoes Entrées Chili Lime Chicken with Grilled Pineapple and ZucchiniGreek Burgers with Feta and Olive Tapenade Roasted Pork Loin with Apple Onion and Dried Plum Stufﬁng Salmon and Pesto Potatoes Pizza Pesto, Cheese and Fresh Tomato PizzaHazelnut Butter Cookies DessertsLemon Ginger Biscotti Makes 16 brownies Cup almond toffee bits such as Heath brandDouble Chocolate Chunk Cookies Peach Melba Crisp Apple Kuchen Basic Cheesecake Basic Flaky Pastry Dough Double Chocolate VariationDeep Dish Pear and Apple Pie Page Page IB-8044 Version no DLC2009CHB IB-8044