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Add the onion, carrot, 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 1.2 cup of the cooking liquid. Cover the blender jar. Set on Low and Pulse 10 times to chop. Use a plastic spatula to scrape the sides of the blender jar. Blend for 20 to 30 seconds, until smooth. Return the pureed tomato mixture to the liquid in the saucepan and reheat gently over medium low heat. Add salt and pepper. Nutritional information per half cup serving: Calories 48 (17% from fat) •carb. 8g •pro. 1g •fat 1g •sat. fat 0g •chol. 0mg •sod. 194mg •calc. 26mg •fiber 2g BASIC VINAIGRETTE This basic vinaigrette is perfect for a crisp green salad. Makes about 11.cups – can be doubled 2 1 clove garlic, peeled 2 tablespoons Dijon-style mustard 1.2 cup wine vinegar 1 teaspoon kosher salt 1.2 teaspoon freshly ground pepper 2.3 cup extra virgin olive oil 2.3 cup vegetable oil Place the garlic in the blender jar and cover jar. Set on Low. Use the Pulse function to chop the garlic, 5 times. Add the mustard, vinegar, salt and pepper. Turn the blender on and blend for 10 to 15 seconds. With the blender running, add the oils in a slow, steady stream, taking about 20 seconds, then blend for 20 seconds longer until completely emulsified. You may change the Basic Vinaigrette by changing the flavor of the vinegar, mustard or oil. Try using fresh lemon juice and a little honey for a honey-mustard vinaigrette. Add fresh herbs, sun-dried tomatoes, or pesto for other flavor changes. Nutritional information per tablespoon: Calories 109 (97% from fat) •carb. 1g •pro. 0g •fat 12g •sat. fat 2g •chol. 0mg •sod. 86mg •calc. 1mg •fiber 0g CRACKED PEPPER PARMESAN DRESSING Agreat dressing for pasta salad. Makes 11.cups 3 2 teaspoons whole black peppercorns 1 ounce Parmigiano-Reggiano, cut in 1.2" or smaller cubes 1 shallot, about 1 ounce, peeled, cut in 1.2" or smaller pieces 1 clove garlic, peeled and smashed 1.teaspoon kosher salt 2 1 tablespoon Dijon-style mustard 1.teaspoon Worcestershire sauce 4 2 tablespoons light mayonnaise 1.cup wine vinegar 4 1.cup extra virgin olive oil 4 1.cup canola or other flavorless vegetable oil 4 Place the whole peppercorns in the blender jar. Blend for 10 seconds. Some peppercorns will be pulverized, some will be cracked and crushed; remove and reserve. Place the Parmesan cubes in the blender jar; blend for 20 seconds; scrape sides of blender jar. Add shallot, garlic and salt. Blend for 10 seconds; scrape sides of blender jar. Add remaining ingredients in order listed; blend for 10 seconds. Add reserved black pepper; blend for 5 seconds. Transfer dressing to a resealable container and refrigerate for 30 minutes or longer to allow flavors to develop. Keeps for one week in the refrigerator. Nutritional information per tablespoon: Calories 58 (90% from fat) •carb. 1g •pro. 1g •fat 6g •sat. fat 1g •chol. 1mg •sod. 74mg •calc. 18mg •fiber 0g JAPANESE CARROT GINGER DRESSING This dressing is served on the iceberg lettuce salad that often accompanies sushi. It is simple to prepare at home in your Cuisinart® Smart Power Premier Duet™ 600-Watt Blender. Makes about 2 cups 4 carrots, peeled, and cut into 1.2" slices 1 piece ginger root, about 2 inches, peeled, cut in 1.2" pieces 1 shallot, peeled, cut in 4 pieces 1 clove garlic, peeled 1 teaspoon dry mustard 1.2 cup apple juice 1.3 cup rice vinegar 1.4 cup water 2 tablespoons mirin (Japanese rice wine) 1 tablespoon soy sauce 1 tablespoon Asian sesame oil Place all ingredients in blender jar in order listed; cover blender jar. Blend on High for 30 to 40 seconds. Serve with chopped crisp lettuce. Nutritional information per serving (2 tablespoons): Calories 26 (30% from fat) •carb. 4g •pro. 0g •fat 0g •sat. fat 0g •chol. 0mg •sod. 68mg •calc. 7mg •fiber 4g WASABI GINGER SAUCE/MARINADE Use this versatile sauce as a marinade for meats and seafood, a dressing for salads, or a dipping sauce for potstickers, dumplings or Mongolian Hot Pot. Makes about 2 cups 1.ounce fresh ginger, peeled, cut in 1.2" or smaller pieces 2 1 small shallot (1.2 ounce), peeled, cut in 1.2" or smaller pieces 1 clove garlic, peeled 3.cup mirin or rice wine* 4 3.cup low-sodium soy or tamari sauce 4 1.cup seasoned rice or wine vinegar 4 2 tablespoons dark molasses 2 tablespoons prepared wasabi paste* 1 tablespoon brown sugar, packed 1 tablespoon Asian sesame oil (toasted sesame oil) 2 teaspoons powdered ginger 1.teaspoon freshly ground 2 black pepper Place fresh ginger, shallot and garlic in blender jar; cover blender jar. Set on Low; Pulse 5 times. Scrape sides of jar; Pulse 5 times. Add remaining ingredie...