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3 tablespoons (45 mL) olive oil 1/2 cup yellow onion, chopped 2 (180 g) leeks, white part only, diced 3 cloves garlic, peeled 14 ounce can artichoke hearts, drained and chopped 10-ounces chopped frozen spinach, thawed and squeezed "dry" 2 (124 g) whole plum tomatoes, peeled 2 tablespoons Italian flat leaf parsley, chopped 1 cup (240 mL) low sodium vegetable broth or water 1/4 cup (60 mL) balsamic vinegar or red wine vinegar 1/4 cup pitted black olives (optional) 1 teaspoon salt (optional) freshly ground pepper, to taste |
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1 |
Sauté onion, leeks, garlic, artichoke hearts, spinach, tomatoes, and parsley in oil for 7 to 10 minutes. Add the remaining ingredients. Simmer covered for 5 minutes. | ||||||
| 2 | Place mixture into the Professional Series container. Secure 2-part lid. Select Variable, speed 1. | |||||||
| 3 | Turn on machine and quickly increase speed to 3 or 4. If necessary, use the tamper to press any ingredients into the blades while processing. | |||||||
| 4 | Run for 1 minute. Keep this rustic sauce coarse. Return to sauté pan to finish heating. | |||||||
yield: 16 oz / 480 ml |
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| Note: Use on grilled chicken and seafood, or toss with pasta. |
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