Cuisinart CSB-33 Series - Manual (Page 14)

RUSTIC TOMATO SAUCE
When tomatoes are in season, substitute an equal amount of
peeled diced fresh tomatoes.
Preparation: 10 - 15 minutes, plus cooking time
Makes about 5 cups (1.2 L)
2 teaspoons (10 ml) extra virgin olive oil
1 onion (5-6 oz/142-170g), peeled and cut in 1/2” (1.25 cm) pieces
1 carrot (2 ounce/57 g), peeled and cut in 1/2” (1.25 cm) pieces
1 rib celery, trimmed and cut in 1/2” (1.25 cm) pieces
2 cloves garlic, peeled
1 teaspoon (5 ml) dried basil
1 roasted red bell pepper, cut in 1” (2.5 cm) pieces
1/3 cup (75 ml) dry white wine (such as vermouth)
2 tablespoons (25 ml) tomato paste
2 15-ounce (425 ml) cans recipe ready diced tomatoes with juices
1/2 teaspoon (2 ml) kosher salt
1/4 teaspoon (1 ml) freshly ground black pepper
In a 2-3/4 quart (2.6 L) Cuisinart ® 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, 6 to 8 minutes. Stir in
the roasted red pepper, wine, tomato paste and tomatoes. 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 sit 5 minutes. Insert the Quick Prep
® Hand Blender and using a
gentle up and down motion, process the sauce on Low speed for 30 to 40
seconds. Increase the speed to High and process for an additional 30 to
40 seconds, until well blended, but still with some texture.
Nutritional analysis per half cup (125 ml) serving:
Calories 47 (17% from fat) • carb. 8g • pro. 1g • fat 1g •
sat. fat 0g • chol. 0mg • sod. 194mg •
calc. 26mg • fiber 2g
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