RECIPES
Classic Tomato Sauce
Yield: 3 ½ to 4 cups
A classic tomato sauce is a staple in every cook’s kitchen. The Juicer makes quick work of the otherwise tedious task of seeding and straining the tomatoes, producing a smooth sauce perfect for pasta, pizza, or lasagna. Use the best tomatoes you can find, San Marzano or ripe Roma tomatoes are best. If it is not prime tomato season, canned tomatoes are a better choice.
English
Total Time: 2 hours
3 ½ pounds fresh Roma tomatoes, halved or 2 (28 ounce) cans whole peeled San Marzano tomatoes
1 medium carrot
1 tablespoon unsalted butter
1 tablespoon extra virgin olive oil
½medium onion, finely chopped
2 garlic cloves, minced
½teaspoon dried oregano
¼teaspoon salt
¼teaspoon freshly ground black pepper
Using the saucing screen with pulp control closed, juice tomatoes (along with their juices if using canned tomatoes) and carrot. You should end up with about 6 cups of juice.
In a large saucepan over medium heat, heat olive oil and butter until melted and frothy. Add onion and garlic and sauté until fragrant, about 1 minute. Add tomato juice and oregano and bring to a simmer; cook, stirring occasionally, for 60 to 90 minutes or until sauce has thickened to desired consistency. Season to taste with salt and pepper.
Sauce will keep, refrigerated in airtight container, for up 5 days, or frozen for up to 3 months.
Pear_ Car_amel Sauce
Yield: 3/4 cup
Taking homemade caramel sauce to another level of flavor with fresh fruit, this pear caramel sauce features fresh pear juice and pear liqueur. It is wonderful poured over homemade vanilla or cinnamon spice ice cream, and simply sinful drizzled on top of a slice of chocolate cake.
Total Time: 40 minutes
½cup granulated sugar pinch cream of tartar
2 tablespoons heavy cream
1 tablespoon butter
1∕8 teaspoon salt
1 tablespoon pear liqueur
Juice pears through the low pulp screen. Strain through a fine mesh sieve to remove any large chunks or skins. You should have about 1 cup of juice.
In a small saucepan, cook juice, stirring occasionally, over
Set aside.
In a small,
2 tablespoons water, and cream of tartar, stirring until sugar has dissolved. When the mixture starts to boil, stop stirring and cover the pan for 2 minutes (the steam buildup will dissolve any stray sugar crystals on the side of the pan). Remove cover and cook, without stirring, for about 8 to 10 minutes or until sugar caramelizes to the color of light beer, swirling the pan as needed to ensure an even color throughout.
Remove from heat and whisk in reduced pear juice, cream, butter, and salt until smooth (mixture will bubble vigorously, so pour carefully to prevent spattering). Stir in pear liqueur and let cool. Caramel sauce will keep, refrigerated in a glass jar or airtight container, for up to 2 weeks.
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