KitchenAid KSM1JA Instructions page 13

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.
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
½ medium onion, finely chopped
2 garlic cloves, minced
½ teaspoon dried oregano
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
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
2-3 Comice or Anjou pears, quartered
½ cup granulated sugar
pinch cream of tartar
2 tablespoons heavy cream
1 tablespoon butter
∕ teaspoon salt
1
8
1 tablespoon pear liqueur
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.
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 medium-high heat until thick and butterscotch
in color and reduced to ¼ cup, about 10 minutes.
Set aside.
In a small, high-sided saucepan, combine sugar,
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. Re-warm prior to
serving.
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