27
Simple Tomato Sauce
A simple marinara sauce for pasta, or when
reduced, a tasty topping for homemade piz-
zas.
Makes 2 cups (500 ml) tomato sauce for pasta
/ 1-1/4 cups (300 ml) tomato sauce for pizza.
1
small onion (3 ounces [85 g] ), cut
in 1-inch (2.5 cm) pieces
¾
teaspoon (3 ml) extra virgin olive
oil
3
cloves garlic, peeled
½
teaspoon (2 ml) dried oregano
1
can (19-ounce [539 g]) plum
tomatoes, with juices
1
sprig fresh basil (6 – 8 large
leaves)
2
tablespoons (30 ml) dry white
wine or vermouth
1
/
8
teaspoon (0.5 ml) kosher salt
1
/
8
teaspoon (0.5 ml) freshly ground
black pepper
¼ - ½ teaspoon (1 – 2 ml) red pepper
flakes (optional, to taste, for a
spicier sauce)
Insert the metal blade. Pulse to chop the
onion, 10 times. Heat the olive oil over medi-
um heat in a 2-quart (1.9 L) saucepan. Add
the onion, garlic, and oregano. Cook, stirring
for 2 to 3 minutes, until the onions begin to
soften and the oregano becomes fragrant.
Add the canned tomatoes with their juices,
basil sprigs, wine and salt. Bring to a boil,
then reduce the heat to low, cover loosely and
simmer for 50 to 60 minutes. Turn off the heat
and let cool in the pan for 10 minutes. Stir
in the black pepper and optional red pepper
flakes.
Using the metal blade, pulse the sauce 15
times for a rustic, chunky sauce, or process
for 2 minutes for a smooth sauce. The sauce
is now ready to use for pasta. If you want
a sauce for pizza, return the sauce to the
pan. Simmer, uncovered over low heat, for
30 – 40 minutes to reduce, stirring now and
then. Transfer the reduced sauce to a bowl to
cool before using as a pizza topping. Simple
Tomato Sauce may be frozen.
Preparation: 10 – 15 minutes, plus 1 hour to
cook (add an additional 30 - 40 minutes to
make the reduced Pizza Sauce).
Nutritional analysis per 1/2 cup (125 ml) serving:
Calories 55 (19% from fat) • carb. 89g • pro. 2g • fat 1g
sat. fat 0g • chol. 0mg • sod. 339mg • fiber 2g
Chocolate Sauce
Our Cuisinart Chocolate sauce uses fat free
milk rather than the traditional heavy cream.
Makes 1¼ cups (300 ml) / 20 tablespoons
(300 ml)
4
ounces (113 g) good quality
bittersweet or semi-sweet choco-
late (Lindt, Callebaut, Ghirardelli),
broken into 1-inch (2.5 cm) pieces
4
ounces (113 g) good quality milk
chocolate (Lindt, Callebaut,
Ghirardelli), broken into 1-inch
(2.5 cm) pieces
2
tablespoons (30 ml) superfine or
bar sugar
½
cup (125 ml) fat-free milk, heat
until it is just bubbling around the
edges
1½
teaspoons (7 ml) vanilla
Insert the metal blade. Pulse to chop the
chocolates, 20 to 30 times. Add the sugar;
process to chop finely, 45 seconds. With the
machine running, pour the hot milk slowly
and carefully down the feed tube; process
until the chocolate is melted and smooth, 1
minute. Add the vanilla; process to combine,
10 seconds.
Serve immediately or transfer to a resealable
container and refrigerate. Reheat in a double
boiler or microwave to serve.
Preparation: 10 minutes
Nutritional analysis per tablespoon (15 ml):
Calories 65 (50% from fat) • carb. 8g • pro. 1g • fat 4g
sat. fat 2g • chol. 1mg • sod. 8mg • fiber 0g
