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6
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 all-spice
Heat the oil in a medium skillet set over medium-low heat. Add the garlic
and onion. Sauté until softened, about 5 minutes.
Place sautéed vegetables in the Cuisinart blending cup. Add the remaining
ingredients. Using the Cuisinart
®
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 seasonings. Let
simmer an additional 10 minutes.
Using a Cuisinart
®
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