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Roasted Red Pepper Sauce
Makes about 5 cups (1.25 L)
2
teaspoons (10 ml) extra virgin olive oil
1
onion (5 to 6 ounces [145 - 170 g]), peeled and cut into
⁄
1
-inch (1.25 cm) pieces
2
1
carrot (2 ounces [60 g]), peeled and cut into
⁄
1
-inch (1.25 cm) pieces
2
1
rib celery, trimmed and cut into
2
cloves garlic, peeled
1
teaspoon (5 ml) dried basil
1
roasted red bell pepper, cut into 1-inch (2.5 cm) pieces
⁄
1
cup (75 ml) dry white wine (such as vermouth)
3
2
tablespoons (30 ml) tomato paste
2
cans (15-ounce) recipe-ready diced tomatoes with juices
⁄
1
teaspoon (2 ml) kosher salt
2
⁄
1
teaspoon (1 ml) freshly ground black pepper
4
In a 3-quart (3 L) 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 Cuisinart
protective guard is submerged. Blend, using an up-and-down motion
until ingredients are well combined, about 30 to 60 seconds, until the
sauce reaches desired consistency.
Calories 47 (17% from fat) • carb. 8g • pro. 1g • fat 1g • sat. fat 0g
14
Rustic Tomato &
A great sauce for pasta.
®
Smart Stick
Nutritional analysis per
• chol. 0mg • sod. 194mg • calc. 26mg • fiber 2g
⁄
1
-inch (1.25 cm) pieces
2
®
into the saucepan, making sure the
⁄
-cup (125 ml) serving:
1
2
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