Load the pitcher in order

• Fire-roasted tomatoes (14-oz / 400 g can)
• Extra-virgin olive oil (2 Tbsp)
• Italian herb blend (1 tsp)

Secure the lid and lock the pitcher onto the base.

Select “Pulse” and tap the button twice.

• The first pulse breaks the tomatoes.
• The second pulse marries oil and herbs, leaving a rustic texture.

Taste & tweak

• Need salt or pepper? Add a pinch and pulse once more.
• Prefer smoother sauce? Hold the “Low” button for 5 seconds.

Serve immediately over hot pasta, or refrigerate up to five days.

• Crowd-Pleasing White-Bean Dip

Layer the ingredients

• Cannellini beans, drained & rinsed (15-oz / 425 g can)
• Roasted garlic (2 cloves)
• Fresh lemon juice (1 Tbsp)

Lock the lid and set the pitcher on the motor base.

Blend on “High” for 30 seconds.

• Pause at 15 seconds to scrape down the sides if needed.
• For a chunkier dip, pulse three times instead.

Adjust consistency

• Too thick? Add 1 Tbsp water or olive oil and pulse once.
• Too thin? Toss in 2 Tbsp cooked beans and blend 5 seconds.

Garnish & enjoy easy recipe

• Swirl with extra olive oil, sprinkle paprika, and serve with pita chips.
• Store airtight in the fridge for up to four days.