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1 sprig fresh thyme
3
⁄4 teaspoon salt
1 28-ounce can diced tomatoes
Insert the blade assembly in the prep bowl. Place the onion in the prep
bowl and pulse approximately 8 times to a rough chop.
Heat the olive oil in a 3-quart saucepan over medium heat. Add the
chopped onion and the crushed garlic cloves to the pan and reduce heat
to low. One at a time, place the remaining vegetables in the prep bowl
and chop with 8 even pulses and then add to the pan, stirring between
each addition. After carrot is added, stir and allow vegetables to cook over
low heat for about 15 minutes. Add white wine and reduce wine to 1 table-
spoon. Add thyme, salt, and tomatoes. Simmer for 25 minutes longer.
Insert the blender into the saucepan, making sure the protective guard is
submerged. Blend, using an up-and-down motion until ingredients are
well combined, about 50–60 seconds.
Nutritional information per 1/4 cup serving:
Calories 60 (25% from fat) • carb. 9g • pro. 2g • fat 2g
• sat. fat 0g • chol. 0mg • sod. 351mg • calc. 29mg• fiber 3g
BASIC VINAIGRETTE
Use this basic vinaigrette as a guide and change your vinegar/oil
flavors to come up with appropriate combinations to create exciting
salads. You may add other flavors such as crushed or roasted garlic,
chopped shallots, fresh or dried herbs, sun-dried tomatoes, honey,
lemon juice, or flavored vinegars.
Makes 1 cup
1
⁄4 cup wine vinegar
1 tablespoon Dijon mustard
3
⁄4 cup salad or olive oil
kosher salt and freshly ground pepper to taste
Place all ingredients in the mixing container. Process until combined,
about 10–15 seconds. Keep unused portions in an airtight container in the
refrigerator up to 2 weeks.
Nutritional analysis per tablespoon:
Calories 91(98% from fat) • carb. 0g • pro. 0g • fat 10g
• sat. fat 1g • chol. 0mg • sod. 23mg • calc. 0mg V fiber 0g
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