KITCHENAID 670 - Manual (Page 63)

61
1 ⁄
3
cup loosely packed
fresh basil leaves
1 ⁄
4
cup loosely packed
fresh parsley
3 cloves garlic
1 medium onion,
halved lengthwise
4 teaspoons olive oil,
divided
2 firm ripe medium
tomatoes, cored, cut
in 8 pieces each
1 ⁄
2
teaspoon brown
sugar
1 ⁄
2
teaspoon salt
1 ⁄
8
- 1 ⁄
4
teaspoon crushed
red pepper flakes
1 tablespoon tomato
paste, if desired
1 pound turkey breast
slices
1 ⁄
2
-1 teaspoon
seasoned salt
1 ⁄
4
teaspoon black
pepper
2 teaspoons margarine
or butter
Position multipurpose blade in work bowl. With
processor running, add basil and parsley through
feed tube. Process until chopped, about 5 to
10 seconds. Set aside. With processor running, add
garlic through feed tube. Process until chopped,
about 5 to 10 seconds.
Exchange multipurpose blade for 4 mm slicing disc.
Add onion. Process to slice.
Heat 2 teaspoons oil in skillet over medium heat,
until oil sizzles. Add onion and garlic. Cook and stir
for 3 minutes, until onion is crisp-tender. Remove
from heat.
Exchange slicing disc for multipurpose blade. Add
tomatoes. Pulse 1 to 2 times, about 2 to 3 seconds
each time, until coarsely chopped.
Add tomatoes, brown sugar, salt, and red pepper
flakes to onion mixture. Cook over medium-high
heat until bubbly. Add basil mixture.
Reduce heat. Cook for 5 to 10 minutes, until flavors
are blended. Add tomato paste for thicker sauce, if
desired. Pour into serving container. Keep warm.
Wipe skillet clean.
Sprinkle turkey slices lightly with seasoned salt and
pepper. Heat remaining two teaspoons oil and
margarine in skillet over medium heat, until oil
sizzles. Add turkey slices. Cook for 5 to 10 minutes,
until thoroughly cooked, turning once. Serve turkey
topped with tomato sauce.
Yield: 6 servings.
Per serving: About 161 cal, 19 g pro, 6 g car,
7 g fat, 45 mg chol, 376 mg sod.
Turkey Slices with Fresh Italian Tomato Sauce