Specifications

15
Preheat oven to 425°F.
Lightly coat a baking sheet with 1
tablespoon of olive oil and place the
tomatoes, pepper, shallot, and garlic cloves
on it. Roast for about 35 to 40 minutes until
all vegetables are blistered and soft. Place
the pepper in a small mixing bowl and seal
tightly with plastic wrap (leave for about 30
minutes). Remove and discard skins and
seeds from tomatoes and skins from both
shallot and garlic. Reserve.
When the vegetables are almost cool, heat
1 teaspoon of olive oil in a 3½-quart sauté
pan over medium heat. Toast the bread
cubes gently until slightly golden, about 3
minutes. Stir in roasted tomatoes, shallot,
and garlic and heat gently.
Remove skins and seeds from pepper and
roughly chop. Stir pepper in with the
almonds and paprika and heat for about 1
minute. Add the sherry vinegar and the
sherry, scraping up any bits that are stuck
to the bottom of the pan. Reduce liquid by
half. Add the stock and bring to a boil.
Reduce to simmer for about 4 to 5 minutes.
Place contents of pan into the blender jar
plus the remaining 2 tablespoons of olive
oil, salt, and pepper. Place cover with
blending stick on the blender jar. Secure
the cover tightly with a dishtowel and your
hand. Press On. Blend on high for 20
seconds.
Press Off once it is smooth, and adjust
seasonings accordingly.
Serve immediately or place in container to
store in refrigerator for up to one week.
Nutritional information per ¼-cup serving:
Calories 173 (47% from fat) • carb. 19g • pro. 4g
• fat 9g • sat. fat 1g • chol 0mg • sod. 108mg
• calc. 27mg • fiber 2g
Rustic Tomato Sauce
Makes about 8 cups
1 tablespoon extra virgin olive oil
1 onion (8 ounces), peeled and cut into
½-inch pieces
2 carrots (4 ounces each), peeled and
cut into ½-inch pieces
2 ribs celery, trimmed and cut into
½-inch pieces
4 cloves garlic, peeled
1 teaspoon dried oregano
1 teaspoon dried basil
4 roasted red bell peppers, cut into
1-inch pieces
½ cup dry white wine
(such as vermouth)
2 tablespoons tomato paste
3 15-ounce cans recipe-ready diced
tomatoes with juice
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
In a 3½-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 to 8 minutes. Stir in the roasted
red peppers, wine, tomato paste, and
tomatoes. Bring to a boil, then reduce heat
and simmer for 35 to 40 minutes, loosely
covered. Uncover and simmer for 15 to 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 of the cooking
liquid. Cover the blender jar. Press On and
Pulse. Pulse 10 times to chop. Use a
plastic spatula to scrape the sides of the
blender jar. Blend on high for 30 to 40
seconds, until smooth, and press Off.
Return the puréed tomato mixture to the
liquid in the saucepan and reheat gently
over medium low heat. Add salt and
pepper.
Serve immediately or keep in refrigerator
for up to 5 days.
Nutritional information per ½-cup serving:
Calories 48 (17% from fat) • carb. 8g • pro. 1g
• fat 1g • sat. fat 0g • chol. 0mg • sod. 194mg
• calc. 26mg • fiber 2g
Springtime Chèvre
Dressing
This elegant dressing is wonderful on grilled
vegetables and grilled chicken and is fantastic
on warm potato salad or baked potatoes.
Makes 2½ cups
¼ cup nonfat yogurt
½ cup buttermilk
16½ ounces chèvre
2 scallions, roughly chopped
2 tablespoons fresh parsley
2 teaspoons lemon juice
½ teaspoon kosher salt
freshly ground black pepper
Attach the dispenser tap to the blender
collar.