Yields
Makes 7 cups (enough for 1 pound of pasta)
Ingredients
1tablespoon extra virgin olive oil
1cup chopped onion
⅓cup chopped carrot
⅓cup chopped celery
3cloves garlic, peeled and chopped
1tablespoon dried oregano
1tablespoon dried basil
1bay leaf
½cup white vermouth or dry white wine
3cans (14 ounce) diced tomatoes, with juices
2tablespoons tomato paste
¼teaspoon kosher salt
¼ teaspoon freshly ground pepper
Nutritional information
Nutritional information per serving: Calories 90 (19% from fat) • carb.14g • pro.2g • fat 2g • sat. fat 0g • chol. 0mg • sod. 305mg • calc. 67mg • fiber 4g
Instructions
Preheat Cuisinart™ Electric Skillet to 250°F; add oil and stir to coat surface. Sauté the onion, carrot, celery, and garlic until tender, about 3 minutes. Add oregano, basil and bay leaf; stir for 30 seconds. Add vermouth and stir until reduced by half. Add the tomatoes and tomato paste. Reduce heat to keep sauce at a simmer. Cook uncovered, for about 30 minutes, stirring occasionally, until thickened slightly. (If serving with Turkey Meatballs, add them to sauce about 10 minutes before serving.) Taste for seasoning and add salt and pepper if desired. Remove bay leaf before serving. May be made ahead; cool, cover and chill.