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RECIPES/Sauces and Dressings
Rustic Tomato & Roasted Red Pepper Sauce

A great sauce for pasta.

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Recommended Servings
Makes about 5 cups
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INGREDIENTS

2          teaspoons extra virgin olive oil


1          onion (5 to 6 ounces), peeled and cut into 12-inch pieces


1          carrot (2 ounces), peeled and cut into 12-inch pieces


1          rib celery, trimmed and cut into 12-inch pieces


2          cloves garlic, peeled


1          teaspoon dried basil


1          roasted red bell pepper, cut into 1-inch pieces


13       cup dry white wine (such as vermouth)


2          tablespoons tomato paste


2          cans (15-ounce) recipe-ready diced tomatoes with juices


12       teaspoon kosher salt


14       teaspoon freshly ground black pepper

Instructions

In a 3-quart 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 hand blender into the saucepan, making sure the protective guard is submerged. Blend on Low, using an up-and-down motion until ingredients are well combined, about 30 to 60 seconds, until the sauce reaches desired consistency.

RECIPE FACTS

Servings: Makes about 5 cups

Nutritional information per serving

Nutritional analysis per 12-cup 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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