Use and Care Manual

DIRECTIONS
Set the Rapid boiler to a low setting. Heat up the oil and sauté
the chopped garlic. When garlic becomes translucent add
the onions. Cook until the onions are translucent. This should
take 5-10 minutes. Mix in the parsley, basil, and freshly ground
pepper. Drain the can of tomatoes. Add the tomatoes to the
mixture. Raise heat to a medium setting and bring to a simmer.
Lower heat and add the crushed red pepper. Cover and let the
mixture cook for 25-35 minutes, stirring occasionally. You can
run the sauce through a food processor for 2-3 seconds to
achieve a uniform sauce. Or you can let the sauce cook over a
medium-low heat setting uncovered for about 10 minutes.
Now pair your sauce with your favorite pasta and enjoy.
Tomato Soup
Serves 2
• 4 tbsp olive oil
• 2 garlic cloves, chopped
• ¼ cup chopped onions
• 2 tbsp fresh parsley
• 1tbsp fresh basil
• DASH of freshly ground pepper
• 1 can of whole tomatoes
• DASH of crushed red pepper
DIRECTIONS
Pour orange juice and yogurt in blender first. Pulse 3 times.
Add peaches, raspberries and ice. Puree until desired texture.
*Option: You can use frozen fruit instead of fresh.
Tomato Soup
Serves 2
• 1/2 cup fat-free yogurt
• 2 sliced peaches
• 1/2 cup raspberries
• 1/2 cup orange juice
• 1 cup ice