Rustic Tomato Sauce

Makes 7 cups (enough for 1 pound of pasta)

1tablespoon extra virgin olive oil 1cup chopped onion ⅓cup chopped carrot ⅓cup chopped celery 3cloves garlic, peeled and chopped 1tablespoon dried oregano 1tablespoon dried basil 1bay leaf ½cup white vermouth or dry white wine 3cans (14 ounce) diced tomatoes, with juices 2tablespoons tomato paste ¼teaspoon kosher salt ¼ teaspoon freshly ground pepper

Nutritional information per serving: Calories 90 (19% from fat) • carb.14g • pro.2g • fat 2g • sat. fat 0g • chol. 0mg • sod. 305mg • calc. 67mg • fiber 4g

Preheat Cuisinart™ Electric Skillet to 250°F; add oil and stir to coat surface. Sauté the onion, carrot, celery, and garlic until tender, about 3 minutes. Add oregano, basil and bay leaf; stir for 30 seconds. Add vermouth and stir until reduced by half. Add the tomatoes and tomato paste. Reduce heat to keep sauce at a simmer. Cook uncovered, for about 30 minutes, stirring occasionally, until thickened slightly. (If serving with Turkey Meatballs, add them to sauce about 10 minutes before serving.) Taste for seasoning and add salt and pepper if desired. Remove bay leaf before serving. May be made ahead; cool, cover and chill.