RUSTIC TOMATO SAUCE
Source: Cuisinart
Makes about 5 cups

When tomatoes are in season, substitute an equal amount of peeled diced fresh tomatoes.

2 teaspoons extra virgin olive oil
1 onion (5 to 6 ounce), peeled and cut in 1/2 inch pieces
1 carrot (2 ounce), peeled and cut in 1/2 inch pieces
1 rib celery, trimmed and cut in 1/2 inch pieces
2 cloves garlic, peeled
1 teaspoon dried basil
1 roasted red bell pepper, cut in 1 inch pieces
1/3 cup dry white wine (such as vermouth)
2 tablespoons tomato paste
2 cans (15-ounce each) recipe ready diced tomatoes with juices
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

In a 2-3/4 quart Cuisinart® Saucepan, heat the olive oil over medium heat. Add the onion, carrot, celery, garlic, and basil. Cover loosely and cook until the vegetables are softened, 6 to 8 minutes.

Stir in the roasted red pepper, 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. Insert the Quick Prep® Hand Blender and using a gentle up and down motion, process the sauce on Low speed for 30 to 40 seconds.

Increase the speed to High and process for an additional 30 to 40 seconds, until well blended, but still with some texture.

Hand Blenders (click here)