Thursday, November 17, 2011

Put to Good Use

I have to say, that as much as I blast my poor off-label food processor for being a little, well, less than reliable these days, I would without doubt be lost in the proverbial weeds without one at my disposal. True, I have a few blenders (including a well-loved immersion model) around, but by far it is my full-size food-pro that is the workhorse of my small kitchen appliances.

I've used it for almost everything - vats of pureed soup (like our first batch of this taste-winning recipe), shredding carrots, apples, beets and the like for salads, cakes and stews, chopping ingredients for chutneys and compotes, blitzing hummus and nut butterspie fillings and cheesecakesvegan ice cream base and, of course, smoothing out sauces like this one into luxurious velvet. In fact, I've been working my model so hard that I keep wondering how much longer I can keep it going before I'm forced to retire it for one of the makes I've been coveting since becoming a foodie - a KitchenAid.

But for now, I'll make do with what I have - and share some killer tomato sauce I made for Christmas gifts while I'm at it!
There's more. Trust me. It's below the jump.

Sweet Garlic Pomodoro Sauce
Makes 8 cups, sixteen 1/2 cup servings
7 lbs 2 oz ripe tomatoes, quartered
13 cloves garlic, whole
2 whole onions, quartered
4 whole sweet cherry peppers, halved and seeded (or 2 large red bell peppers, quartered and seeded)
2 tbsp olive oil
3 fl oz red wine
1/4 cup fresh thyme
2 tsp sea salt
1 tsp black pepper
1 tbsp lemon juice
  1. Preheat oven to 425F. Line two baking sheets with parchment.
  2. In a large bowl, toss tomatoes, garlic, onions and peppers with the oil.
  3. Spread on the sheets in one layer, and roast for 45 minutes (rotate sheets in the oven after 25 minutes)
  4. When vegetables are finished roasting, scrape into a food processor and add wine, thyme leaves, salt and pepper. Puree completely.
  5. Pour into a saucepan and cook for 15-20 minutes, then remove from heat and stir in lemon juice.
  6. If canning, process in a water bath for 15 minutes. Otherwise, ladle into jars and refrigerate or freeze. 
Amount Per Serving
Calories: 72.8
Total Fat: 2.4 g
Cholesterol: 0.0 mg
Sodium: 326.4 mg
Total Carbs: 12.1 g
Dietary Fiber: 2.7 g
Protein: 2.1 g  

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