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RUSTIC TOMATO SAUCE
Makes 7 cups (enough for 1 pound of pasta)
1 tablespoon extra virgin olive oil
1 cup chopped onion
1/3 cup chopped carrot
1/3 cup chopped celery
3 cloves garlic, peeled and chopped
1 tablespoon dried oregano
1 tablespoon dried basil
1 bay leaf
1/2 cup white vermouth or dry white wine
3 cans (14 ounce) diced tomatoes, with juices
2 tablespoons tomato paste
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
Preheat Cuisinart
®
Electric Skillet to 250°F; add oil and stir to coat
surface.
Sauté the onion, carrot, celery, and garlic until tender, about 3 minutes. Add
oregano, basil and bay leaf; stir for 30 seconds. Add vermouth and stir until
reduced by half. Add the tomatoes and tomato paste.
Reduce heat to keep sauce at a simmer. Cook uncovered, for about 30 min-
utes, stirring occasionally, until thickened slightly. (If serving with Turkey
Meatballs, add them to sauce about 10 minutes before serving.) Taste for
seasoning and add salt and pepper if desired. Remove bay leaf before serv-
ing. May be made ahead; cool, cover and chill.
Nutritional information per serving:
Calories 90 (19% from fat) • carb.14g • pro.2g • fat 2g • sat. fat 0g
• chol. 0mg • sod. 305mg • calc. 67mg • fiber 4g
VANILLA BEAN POACHED PEARS
Makes 10 servings
2 bottles (750 ml) chardonnay (about 6-2/3 cups)
1 cup granulated sugar
1/2 teaspoon whole white peppercorns
2 vanilla beans
5 large Bosc or Bartlett pears (about 8 ounces each)
1/2 lemon
Pour chardonnay into Cuisinart
®
Electric Skillet; add sugar, peppercorns and
3 cups water and bring to a boil. Cut the vanilla beans down the middle and
scrape tiny seeds into the wine mixture; add the pods. Cover and simmer
for 10 minutes while preparing the pears.
Squeeze lemon juice into a medium bowl and fill half way with tap water.
Peel, halve and core the pears, leaving stems attached; place in lemon
water. When all the pears are cut, remove from water and add to simmering
liquid. Cover and poach for 20 to 30 minutes or until the pears are just ten-
der.
Turn off heat and cool in wine. To serve, remove pears; bring liquid back to
a boil and reduce by half. Pour over pears and serve with freshly whipped
cream or crème anglaise.
Nutritional information per serving (1/2 pear):
Calories 252 (3% from fat) • carb. 39g • pro. 1g • fat 1g • sat. fat 0g
• chol. 2mg • sod. 8mg • calc. 29mg • fiber 3g
CSK-150 IB-5239A Recipe 8/22/06 9:12 PM Page 17