Use and Care Manual

TEST KITCHEN
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2 (28 oz.) cans diced cooked
tomatoes (if you want to use
fresh, then substitute with 8
large whole tomatoes)
1 red onion, peeled and quartered
1 red bell pepper, quartered
1 green bell pepper, quartered
4 cloves garlic, peeled
½ tsp. basil
½ tsp. oregano
2 tbsp. olive oil
salt and pepper to taste
1. Place tomatoes in the Torpedo™ and
lock lid into place. PULSE until roughly
chopped.
2. Add the onion, peppers, garlic,
seasonings and olive oil and PULSE
until mixture is uniform.
3. Pour into a large saucepan and simmer
on medium heat for 1 hour to allow the
flavors to blend.
4. If you choose to add meatballs (see recipe
below) then add them at the beginning of
the simmering period for a total cooking
time of 1 hour.
Marinara Sauce
Makes 4-6 servings
Variation: I like to add ½ lb. ground beef to this sauce. Brown the meat before
adding to give the marinara more flavor and color. A lot of the cooking I do is
to taste and I love to experiment! Try my recipe below and feel free to modify
it to your own taste.
Makes 8-10 meatballs
½ lb. ground beef
½ cup Italian breadcrumbs
2 tsp. horseradish (you did
read correctly!)
½ cup finely grated
Parmesan cheese
1. Place the beef, breadcrumbs and
horseradish into the Torpedo™ and
lock lid into place. PULSE until
well mixed.
2. Remove mixture from Torpedo™, form
into small balls and roll to coat in the
grated cheese.
3. Sauté in a small amount of olive oil until
the meatballs are brown and crisp.
4. Add to the marinara and allow to simmer
for at least an hour.
Meatballs
78
I also add these quick and easy meatballs to my sauce. They give the marinara an
amazing, slightly spicy taste!
I’m originally from New York and
have lived in Indiana, Wisconsin,
New Jersey, Florida, Alaska, St.
Croix U.S.V.I., and currently in
California. After college in New
York and Florida, I took some time
off for traveling and then decided
to pursue acting. I’ve had a pretty
good career so far--- but it’s about
to get better!!
Jim
Actor,
Venice, CA