19
Ketchup
Makes about 2 cups
½
tablespoon extra virgin olive oil
1
garlic clove, chopped
½
medium onion, chopped
1
can (14.5 ounces) diced tomatoes, juices drained
1
can (6 ounces) tomato paste
½
cup packed dark brown sugar
1
⁄
3
cup cider vinegar
¾
teaspoon sea or kosher salt
½
teaspoon dry mustard
¼
teaspoon ground cinnamon
pinch freshly ground black pepper
¼
teaspoon ground allspice
Heat the oil in a medium skillet set over medium-low heat. Add the garlic and onion. Sauté
until softened, about 5 minutes.
Put sautéed vegetables into the Cuisinart blending cup. Add the remaining ingredients.
Using the Cuisinart
®
Smart Stick PLUS
®
Cordless Hand Blender, process until mixture
begins to thicken and is completely smooth. Be sure to keep the metal blade completely
submerged while blending.
Adjust seasoning to taste.
Nutritional information per serving (1 tablespoon):
Calories 20 (10% from fat) • carb. 5g • pro. 0g • fat 0g • sat. fat 0g
• chol. 0mg • sod. 85mg • calc. 5mg • fiber 0g
Marinara Sauce
Makes about 6 cups
3
tablespoons extra virgin olive oil
10
garlic cloves, finely chopped
2
cans (28 ounces each) whole plum tomatoes in purée
10
leaves fresh basil, thinly sliced (chiffonade) (about ¼ cup packed)
½
tablespoon freshly ground black pepper
1
teaspoon dried oregano
¼
teaspoon fennel seed
pinch sea or kosher salt
¼
cup granulated sugar
Heat oil in a large saucepan over low heat. Add garlic and sauté until softened and fragrant
but not browned, about 5 minutes. Add the tomatoes with their juices; crush slightly with
the back of a wooden spoon. Bring to a strong simmer. Add basil, spices and salt; let
simmer 20 to 30 minutes until thickened. Stir in sugar; taste and adjust seasoning. Let
simmer an additional 10 minutes.
Using a Cuisinart
®
Smart Stick PLUS
®
Cordless Hand Blender, blend the sauce until
homogenous and smooth. Be sure to keep the metal blade completely submerged while
blending.
Adjust seasoning to taste.
Nutritional information per serving (¼ cup):
Calories 42 (37% from fat) • carb. 6g • pro. 1g • fat 2g • sat. fat 0g
• chol. 0mg • sod. 149mg • calc. 14mg • fiber 1g
Ancho Chile Sauce
A perfect all-purpose sauce for Mexican dishes.
Makes 1½ cups
6
dried ancho chiles
1
large shallot, cut into 1-inch pieces
1 garlic
clove
1
jalapeño, seeds removed and cut into ½-inch pieces
1
tablespoon extra virgin olive oil
¼
cup white wine
1
cup chicken stock, hot
1
teaspoon sea or kosher salt, divided
2 tablespoons
honey
1
tablespoon fresh lime or lemon juice
Reconstitute chiles: place them in a bowl and pour boiling water over them so that they are
completely covered. Cover bowl with foil or an inverted plate. Allow the chiles to sit until
they soften, about 30 to 45 minutes. Once soft, remove all seeds and stems and reserve.
While chiles are soaking, insert the blade assembly in the prep bowl. Add the shallot, garlic
and jalapeño and process until roughly chopped, about 6 to 8 seconds. Reserve.
In a 3½-quart sauté pan, heat the olive oil over medium heat. Add shallot, garlic, jalapeño
and a pinch of the salt. Stir and sauté until softened and slightly browned, about 5 minutes.
Stir in reserved chiles and heat through for about a minute. Stir in white wine. Scrape any
bits that are clinging to the bottom of the pan. Allow wine to reduce until almost completely
