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RUSTIC TOMATO SAUCE
Makes about 8 cups
1 tablespoon (15 ml) extra virgin olive
oil
1 onion (8 ounces [240 g]), peeled and
cut in
½-inch (1.25 cm) pieces
2 carrots (4 ounces [115 g]), peeled
and cut in
½-inch (1.25 cm) pieces
2 ribs celery, trimmed and cut in
½-inch (1.25 cm) pieces
4 cloves garlic, peeled
1 teaspoon (5 ml) dried oregano
1 teaspoon (5 ml) dried basil
4 roasted red bell peppers, cut in
1-inch (2.5 cm) pieces
½ cup (250 ml) dry white wine (such as
vermouth)
3 tablespoons (45 ml) tomato paste
3 cans (15 ounce [450 g]) recipe-ready
diced tomatoes with juices
½ teaspoon (2 ml) kosher salt
¼ teaspoon (1 ml) freshly ground black
pepper
In a 3¾-quart saucepan, heat the olive oil over
medium heat. Add the onion, carrots, celery,
garlic, oregano and basil. Cover loosely and
cook until the vegetables are softened, 6–8
minutes. Stir in the roasted red peppers, wine,
tomato paste, and tomatoes. Bring to a boil,
then reduce heat and simmer for 35–40
minutes, loosely covered. Uncover and
simmer for 15–20 minutes longer to thicken.
Turn off heat and let sit 5 minutes.
Strain the solids from the liquids, and return
the liquid to the saucepan. Place the solids
in the blender jar with ½ cup (125 ml) of the
cooking liquid. Cover the blender jar. Select
Purée and pulse 10 times to chop. Use a
plastic spatula to scrape the sides of the
blender jar. Blend for 30–40 seconds, until
smooth. Return the puréed tomato mixture to
the liquid in the saucepan and reheat gently
over medium low heat. Add salt and pepper.
Nutritional information per half-cup (125 ml) serving:
Calories 48 (17% from fat) • carb. 8g • pro. 1g • fat 1g •
sat. fat 0g • chol. 0mg • sod. 194mg • calc. 26mg • fiber 2g
DRESSINGS, VINAIGRETTES,
MARINADES
RED PEPPER COULIS
This coulis combines the sweet taste of the
red pepper with its roasted counterpart to
create a flavor-packed, yet healthy sauce,
perfect for grilled vegetables, chicken and
seafood.
Makes about 2 cups (500 ml)
2 pounds sweet red peppers
(approximately 5 medium peppers)
5 cloves garlic, unpeeled
1 teaspoon (5 ml) unsalted butter
1 teaspoon (5 ml) extra virgin olive oil
1 shallot (about 1 ounce [30 g]),
finely chopped
2 tablespoons (30ml) white wine
1 cup (250 ml) chicken stock or broth
¼ teaspoon (1 ml) fresh lemon juice
¼ teaspoon (1 ml) kosher salt freshly
ground pepper to taste
Preheat oven to 425°F (219°C).
Place 2 of the 5 (or half the original amount)
peppers on a baking sheet with 5 cloves
of garlic. Roast in preheated oven for 15
minutes. Remove the garlic cloves and place
in a small heatproof bowl. Return baking tray
to oven and continue roasting peppers for
an additional 30 minutes, turning peppers a
few times to ensure even browning. When
peppers are charred evenly, place in the bowl
with the garlic and cover tightly with plastic
wrap. Let peppers steam and cool to loosen
skins, at least 30 minutes. Once cool, peel the
skins and remove seeds and discard. Reserve
cleaned peppers with peeled garlic cloves.
(May store the peppers and garlic together in
plastic food storage bag overnight in refrigera-
tor). Chop the remaining peppers into 1-inch
(2.5 cm) pieces.
Heat butter and olive oil in a 3-quart sauté pan
over medium heat. Add chopped shallot and
sauté for about 2 minutes, being careful not
to pick up any colour. Add the chopped raw
peppers and stir to coat with oil. Reduce heat
to low and cover. Allow peppers to sweat over
low heat for about 30 minutes until tender,
stirring occasionally. Remove lid from pan
and increase heat slightly. Add wine and stir
until liquid is mostly evaporated, about 2
minutes. Add chicken stock, bring to a simmer
and reduce by half, about 5 minutes.
Place the cooked peppers with the reserved
roasted peppers (discard garlic or reserve
for later use) in the blender jar. Add salt and
lemon juice. Select Purée and blend for about
30 seconds. Taste and adjust seasonings to
your liking.
Nutritional information per serving (1⁄4 cup):
Calories 51 (21% from fat) • carb. 9g • pro. 2g • fat 1g •
sat. fat 0g • chol. 1mg • sod. 103mg • calc. 16mg • fiber 2g
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