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Preheat oven to 450°F. Put peppers on a baking sheet and roast until very dark and
skin is coming away from the pepper, about 30 minutes. Put roasted peppers into
a mixing bowl and cover with plastic wrap in order for the skins to loosen, about
15 minutes.
Insert the blade assembly in the prep bowl. Put the onion, garlic, and jalapeño into
the prep bowl and pulse approximately 8 times to a rough chop.
Peel the cooled peppers, discarding all skin, seeds, and stems. Place in prep bowl
and pulse 6 times to chop.
Place a 3½ - quart sauté pan over medium heat and add the butter. Add the
onion, garlic and jalapeño mixture and sauté for about 4–5 minutes and soft. Stir
in chopped chiles and cook for another minute. Add flour and stir and cook for 2
minutes. Add stock and bring to a boil. Add salt and reduce to a simmer for about
25 minutes. 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 40–60 seconds, until the sauce reaches desired consistency.
Nutritional information per ¼ - cup serving:
Calories 39 (35% from fat) • carb. 5g • pro. 1g • fat 2g
• sat. fat 1g • chol. 3mg • sod. 476mg • calc. 59mg • Fiber 1g
Garden Vegetable Tomato Sauce
A fresh and healthy pasta sauce that is excellent served with
whole-wheat pasta and topped with crumbled feta cheese.
Makes 4 cups
1 tablespoon olive oil
4 ounces yellow onion, cut into quarters
2 garlic cloves, peeled and crushed
3½ ounces red pepper, cut into 1-inch pieces
3 ounces eggplant, peeled and cut into 1-inch pieces
3 ounces zucchini, cut into 1-inch pieces
3 ounces summer squash, cut into 1-inch pieces
1 small carrot, peeled and cut into ½-inch pieces
¼ cup dry white wine
1 sprig fresh thyme
¾ teaspoon salt
1 can (28 ounces) diced tomatoes
Insert the blade assembly in the prep bowl. Put the onion into 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 to the pan and reduce heat to low. One at a time, put the
remaining vegetables into 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 tablespoon. Add thyme, salt, and tomatoes.
Simmer for 25 minutes longer.