KITCHENAID 5 Speed Professional Blender - Manual (Page 31)

29
2 tablespoons olive oil
1 ⁄
2
cup chopped onion
1 ⁄
2
cup chopped green
pepper
2 cloves garlic,
chopped
3 cups (about 3 large)
peeled, and chopped
tomatoes
1 can (6 oz.) no-salt-
added tomato paste
2 teaspoons sugar
1 teaspoon dried basil
1 ⁄
2
teaspoon dried
oregano
1 ⁄
2
teaspoon salt
1 ⁄
4
teaspoon fennel seed
Heat olive oil in large saucepan over medium-high
heat. Add onion, green pepper, and garlic. Cook,
uncovered, 2 to 3 minutes. Add remaining
ingredients. Reduce heat to low and simmer,
covered, until tomatoes are very tender, about 15
to 20 minutes; stir occasionally. Cool 5 minutes.
Pour half of cooled tomato mixture into blender jar.
Cover and blend at STIR about 15 seconds. Add
remaining tomato mixture. Blend at PUREE about
20 to 30 seconds. Return mixture to saucepan.
Simmer over low heat about 5 to 10 minutes, stir
occasionally. Serve over pasta.
Yield: 2 cups; 4 ( 1 ⁄
2
cup) servings.
Per serving: About 148 cal, 3 g pro, 20 g car,
8 g fat, 0 mg chol, 342 mg sod.
Fresh Tomato Marinara Sauce
2 tablespoons
margarine or butter
1 ⁄
2
cup chopped onion
1 ⁄
4
cup chopped carrot
1 clove garlic, chopped
1 tablespoon all-
purpose flour
1 cup beef broth
1 ⁄
2
cup water
1 package (8 oz.) fresh
mushrooms, thinly
sliced
1 ⁄
4
cup burgundy wine
1 ⁄
4
teaspoon dried
marjoram
Dash salt and pepper
2 tablespoons chopped
fresh parsley
Heat margarine in large saucepan over medium-
high heat. Add onion, carrot, and garlic. Cook,
uncovered, 2 to 3 minutes. Stir in flour, broth, and
water. Bring to a boil. Reserve
1 ⁄
2
cup mushrooms;
add remaining mushrooms to saucepan. Reduce
heat to low and simmer, uncovered, until
vegetables are tender, about 10 to 15 minutes.
Cool 5 minutes.
Place cooled mushroom mixture in blender jar.
Cover and blend at STIR about 30 seconds; scrape
sides of blender jar every 10 seconds. Blend at
LIQUEFY about 30 seconds. Return mixture to
saucepan. Add reserved mushrooms, wine,
marjoram, salt, and pepper. Simmer about
5 minutes. Stir in parsley. Serve with beef or
pork roasts.
Yield: 6 ( 1 ⁄
3
cup) servings.
Per serving: About 13 cal, 0 g pro, 1 g car, 1 g fat,
0 mg chol, 38 mg sod.
Burgundy Mushroom Sauce