NUTRIBULLET NBI50100, User Manual

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20
6
1/2
2 TBSP
8 LEAVES
1 TBSP
1 TBSP
1 TBSP
2
1 TBSP
1/2 TBSP
1/4 CUP
ROMA TOMATOES
(OR USE 2-28 OZ
CANS OF PEELED
TOMATOES)
GARLIC CLOVES
ONION, LARGE,
CHOPPED
BROWN SUGAR
BASIL
OREGANO DRIED
ITALIAN SEASONING
BALSAMIC VINEGAR
BAY LEAVES
SALT
PEPPER
EXTRA VIRGIN
OLIVE OIL
Tomato marinara.
18 SERVINGS; YIELDS 9 CUPS
1
Score 20 roma tomatoes
(place a shallow X on the
bottom of each tomato).
2
Bring a pot of water to a boil.
Submerge tomatoes in boiling
water for 15-20 seconds,
depending on ripeness, until
the skins are loosened.
3
Move the blanched tomatoes
to a bowl of ice or cold water.
Peel the skins off from the X.
4
Add peeled tomatoes to
a pot and crush tomatoes
with blender on LOW
speed for 5 seconds.
5
Add remaining ingredients
to the pot — garlic, onion,
brown sugar, oregano,
italian seasoning, balsamic
vinegar, bay leaves, salt,
pepper, and olive oil.
6
Bring to a boil. Turn heat
down to simmer on low
for 45 minutes - 1 hour.
7
Remove bay leaves.
8
Blend sauce until desired
consistency, for chunkier
sauce blend 4-5 pulses.
for smoother consistency,
blend 5-10 pulses.
9
Add in 8 leaves of basil
and simmer for 30 more
minutes until thick.
NUTRITION FACTS PER
1/2 CUP SERVING
45 calories, 3g fat, 4g carbs, 1g fiber,
3g sugar, 1g protein. Nutrition facts are
based on the recipe as listed.
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