Garden Vegetable Sauce
"“ This sauce can be served chunky, or you can use a blender to make it smooth."..."
INGREDIENTS
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1 tablespoon olive oil
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2 medium to large onions (reduce to 1 onion for MSC-400 model), peeled and cut into ½-inch pieces
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4 medium carrots (reduce to 2 carrots for MSC-400 model), peeled and cut into ½-inch pieces
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2 cups (reduce to 1 cup for MSC-400 model) ½-inch cubed eggplant (not peeled)
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2 medium celery stalks (reduce to 1 stalk for MSC-400 model), cut into ½-inch pieces
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4 garlic cloves (reduce to 2 cloves for MSC-400 model), smashed
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1½ teaspoons kosher salt, divided
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1½ teaspoons dried oregano
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1½ teaspoons dried basil
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4 roasted red bell peppers, cut into 1-inch pieces
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½ cup dry white wine
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3 tablespoons (reduce to 1 tablespoon for MSC-400 model) tomato paste
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4 cans (15.5 ounces, each) diced tomatoes, strained, reserving 1 cup of the juice
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¼ teaspoon freshly ground black pepper
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3 tablespoons (reduce to 2 tablespoons for MSC-400 model) granulated sugar
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- See more at: http://www.cuisinart.com/recipes/sauces/9671.html#sthash.uV0iN3lY.dpuf
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