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Roasted Red Pepper Marinara Sauce
1 (32 ounce/900 g) can diced tomatoes
1 (6 ounce/170 g) can tomato paste
2 tablespoons (30 ml) olive oil
2 cloves garlic, crushed
1 teaspoon (5 ml) Italian seasoning
1⁄2 medium onion, chopped
1⁄2 cup (125 ml) roasted red peppers, chopped
1 teaspoon (5 ml) each salt and pepper
Place all ingredients in stoneware dish. Cover and cook on HIGH for 2 hours or MEDIUM for 4 hours. Serves 4-6.
Shortcut Tip: Replace tomatoes with Italian-seasoned tomatoes and omit seasoning.
Serving Tip: Serve over angel hair pasta (or your favorite pasta) and top with freshly grated Parmesan cheese.
Cranberry Sweet Potatoes
4 tablespoons (60 ml) orange juice or orange liquor
2 tablespoons (30 ml) butter
2 tablespoons (30 ml) vegetable oil
2 tablespoons (30 ml) brown sugar
1 teaspoon (5 ml) ground cinnamon
1⁄4 teaspoon (2.5 ml) salt
2pounds (1 kg) sweet potatoes, washed, peeled and cut into 1-inch (2.5 cm) pieces
1⁄2 cup (125 ml) dried cranberries
In stoneware dish, mix orange juice, butter, oil, brown sugar, cinnamon and salt. Cover and cook on HIGH while preparing potatoes.
Stir potatoes into warm mixture, cover the stoneware dish and cook on HIGH for 3 to 4 hours. Serves 4-6.
Shortcut Tip: Replace potatoes with canned sweet potatoes (drained). Reduce cooking temperature to MEDIUM.
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