Sauces and Dressings
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Makes about 6 cups
null
Makes about 6 cups
This sauce can be served chunky, or you can use an immersion blender to make it smooth.
Nutritional information per serving (¼ cup):Calories 55 (6% from fat)
carb. 11g
pro. 2g
fat 0g
sat. fat 0g
chol. 0mg
sod. 433mg
calc. 32mg
fiber 2g
carb. 11g
pro. 2g
fat 0g
sat. fat 0g
chol. 0mg
sod. 433mg
calc. 32mg
fiber 2g
Ingredients
- 1½ tablespoons extra virgin olive oil
- 2 medium-to-large onions, peeled and
- cut into ½-inch pieces
- 4 medium carrots, cut into ½-inch
- pieces
- 2 cups ½-inch cubed eggplant (not
- peeled)
- 2 medium celery stalks, cut into
- ½-inch pieces
- 4 garlic cloves
- 1½ teaspoons sea or kosher salt,
- divided
- 1½ teaspoons dried oregano
- 1½ teaspoons dried basil
- 4 roasted red bell peppers, cut into
- 1-inch pieces
- ½ cup dry white wine
- 3 tablespoons tomato paste
- 4 cans diced tomatoes, strained,
- reserving 1 cup of the juices
- ¼ teaspoon freshly ground black
- pepper
- 3 tablespoons granulated sugar
Preparation
- 1. Put the oil into the cooking pot of the
- Cuisinart® Multicooker; set to Brown/
- Sauté at 350°F. Once the oil is hot, add the
- onions, carrots, eggplant, celery, garlic and
- ½ teaspoon of the salt. Sauté ingredients
- together so that they gently cook and turn
- slightly golden.
- 2. Add the oregano, basil, red peppers and
- wine to the sautéed ingredients. Cook until
- the wine has reduced by at least half. Add
- the tomato paste, tomatoes with the 1 cup
- of reserved juices, remaining salt, pepper
- and sugar. Bring mixture to a boil and then
- switch to Slow Cook on Low for 3 hours.
- 3. Once the 3 hours expire, the unit will
- automatically switch to Keep Warm. If you
- want to serve as a more rustic-style sauce,
- you can serve as is. If you want a smoother
- sauce, blend in the cooking pot by using an
- immersion blender.
