Hamilton Beach 33415, 33411, 33410 USE and CARE

READ BEFORE USE LIRE AVANT UTILISATION LEA ANTES DE USAR

Visit www.hamiltonbeach.com for our complete line of products and Use and Care Guides – as well as delicious recipes, tips, and to register your product online!

Rendez-vous sur www.hamiltonbeach.ca pour notre liste complète de produits et de nos manuels utilisateur – ainsi que nos délicieuses recettes et nos conseils !

¡Visite www.hamiltonbeach.com ( o

www.hamiltonbeach.com.mx (México) para ver otros productos de Hamilton Beach o para contactarnos!

EE. UU.)

Party Crock™ Cookset

Appareil de cuisson

Questions? Please call us – our friendly associates are ready to help. USA: 1.800.851.8900

Questions ? N’hésitez pas à nous appeler – nos associés s’empresseront de vous aider. CAN : 1.800.267.2826

¿Preguntas? Por favor llámenos – nuestros amables representantes están listos para ayudar. EE. UU.: 1.800.851.8900 MEX: 01 800 71 16 100

Le invitamos a leer cuidadosamente este instructivo antes de usar su aparato.

Equipo de Cocina

English ...................... 2

Français ................... 19

Español ................... 37

When using electrical appliances, basic safety precautions should always be followed to reduce the risk of fire, electric shock, and/or injury to persons, including the following:

1. Read all instructions.

2. This appliance is not intended for use by persons (including

children) with reduced physical, sensory, or mental capabilities, or lack of experience and knowledge, unless they are closely supervised and instructed concerning use of the appliance by a person responsible for their safety.

3. Close supervision is necessary when any appliance is used by or

near children. Children should be supervised to ensure that they do not play with the appliance.

4. Do not touch hot surfaces. Use handles or knobs.

5. To protect against electrical shock do not immerse cord, plug, or

electric base in water or other liquid.

6. Unplug from outlet when not in use and before cleaning. Allow to

cool before putting on or taking off parts.

7. Do not operate any appliance with a damaged cord or plug,

or after the appliance malfunctions or is dropped or damaged in any manner. Call our toll-free customer service number for information on examination, repair, or adjustment.

8. The use of accessory attachments not recommended by the

appliance manufacturer may cause injuries.

9. Do not use electric base outdoors.

10. Do not let cord hang over edge of table or counter, or touch hot

surfaces, including stove.

11. Do not place electric base or warming stand on or near hot gas or

an electric burner, or in a heated oven.

12. Extreme caution must be used when moving an appliance

containing hot oil or other hot liquids.

13. To disconnect, turn control knob to OFF (O) and then remove

plug from outlet.

14. CAUTION: To prevent damage or shock hazard, do not cook on

electric base. Cook only in cast iron crock.

15. Do not use appliance for other than intended use.

SAVE THESE INSTRUCTIONS!

Other Consumer Safety Information

IMPORTANT SAFEGUARDS

This product is intended for household use only.

This product is only intended for the preparation, cooking, and serving of foods. This product is not intended for use with any nonfood materials or products.

w WARNING

a polarized plug (one wide blade) to reduce the risk of electric shock. The plug fits only one way into a polarized outlet. Do not defeat the safety purpose of the plug by modifying the plug in any way or by using an adapter. If the plug does not fit fully into the outlet, reverse the plug. If it still does not fit, have an electrician replace the outlet.

Electrical Shock Hazard: This product is provided with

The length of the cord used on this appliance was selected to reduce the hazards of becoming tangled in or tripping over a longer cord. If a longer cord is necessary, an approved extension cord may be used. The electrical rating of the extension cord must be equal to or greater than the rating of the appliance. Care must be taken to arrange the extension cord so that it will not drape over the countertop or tabletop where it can be pulled on by children or accidentally tripped over.

To avoid an electrical circuit overload, do not use another highwattage appliance on the same circuit with this appliance.

Parts and Features

*To order parts: US: 1.800.851.8900 www.hamiltonbeach.com Canada: 1.800.267.2826 Mexico:

01 800 71 16 100

Cast Iron Crock*

Warming Stand* (tealight not included)

Crock Capacity

For best results, fill cast iron crock no more than 1 inch (2.5 cm) from the cover. If only half-filled, check for doneness 1 to 2 hours earlier than recipe states.

Cast Iron Cover*

Electric Cooking Base

Control Knob*

How to Use Your Cookset

BEFORE FIRST USE: Hand wash cast iron crock and cover in hot, soapy water. Rinse and dry. Seasoning is not required. Do not immerse electric cooking base in water.

Prepare recipe according to instructions.

Cast iron crock is stovetop-safe over MEDIUM heat and both crock and cover are oven-safe.

Place cast iron crock on electric base and cover.

Plug in unit. Select temperature setting and cook according to recipe directions.

NOTE: When cooking cheese, high-sugar content, or chocolatebased recipes, use the MEDIUM heat setting and stir frequently to prevent burning.

When finished, turn OFF (O) and unplug base.

w WARNING

Using the Warming Stand

w WARNING

should not be reheated on the LOW setting. The food must be heated to serving temperature before using the LOW setting. If food has been cooked and then refrigerated, it must be reheated on MEDIUM or HIGH, then switched to LOW. Visit foodsafety.gov for food safety guidelines.

Food Safety Hazard. The warming stand and LOW setting should only be used after a recipe has been cooked thoroughly. Food

• Use only one small, unscented tealight candle.

• Do not use any liquid fuel, solid gel fuel, or canned chafing fuel such as Sterno™.

Fire Hazard.

When ready to transfer cast iron crock from electric base to warming stand, be sure to place the warming stand at its final destination. Always place on a flat, level surface.

Light the candle. Do not move or tip the warming stand once the tealight candle is lit. Never leave warming stand unattended with ignited candle.

NOTE: Always use a potholder or insulated glove when handling the cast iron crock after or during cooking to prevent burns.

Place crock securely on warming stand.

NOTE: To maintain proper serving temperature, keep cover on crock and/or reheat on the electric base.

When finished, remove crock from warming stand and place on a heat-resistant surface. Use a candle snuffer to extinguish the tealight flame.

Cleaning and Care

w WARNING

Disconnect power before cleaning. Do not immerse cord, plug, or base in any liquid.

Electrical Shock Hazard.

Turn the control knob to OFF (O). Unplug.

To clean the electric cooking base and warming stand, wipe with a damp cloth. Do not use abrasive cleansers.

Remove cast iron crock and cover from electric cooking base and let cool on a trivet or heatresistant surface.

NOTES:

• Do not place in dishwasher.

• Do not use cast iron crock or cover if chipped, cracked, or severely scratched.

• The cast iron crock may be reheated in the oven but NOT in the microwave oven.

• Do not use abrasive cleansers or metal scouring pads.

• Use wooden, silicon, or plastic utensils. Metal tools can scratch the enamel surface.

• The enamel surface is hard but can chip if banged or dropped.

• The handle and screw may become loose over time. Check periodically and tighten as needed.

• The cast iron crock and cover can become very hot. Use caution. Do not place directly on any unprotected surface or countertop.

Cast iron crock and cover should be hand washed with soapy water shortly after use.

Thoroughly dry crock and cover immediately after washing. Do not let crock or cover stand with moisture on rims.

Party Crock™ Entertaining Tips

Happy Hour Party

Make hosting a cocktail party so easy, you can have as much fun as your guests. Set up a self-service bar and let everyone help themselves. Hot hors d’oeuvres are ideal for the Party Crock’s 1.5-quart capacity. Prepare these crowd-pleasing dips in advance, so they will be ready to go when guests arrive. Then all you have to do is take them right to the table with the cordless warming stand.

Artichoke Dip

Ingredients: 2 cans (14 oz. [397 g] each) artichoke hearts in water, drained and

chopped 1 small onion, chopped 1 cup (237 ml) Parmesan cheese 3/4 cup (177 ml) mayonnaise 1/2 teaspoon (2.5 ml) salt 1/2 teaspoon (2.5 ml) pepper

Directions:

1. In cast iron crock, stir artichoke hearts, onion, Parmesan cheese, mayonnaise, salt and pepper.

2. Cover and cook on MEDIUM for 2 to 3 hours.

3. If desired, transfer crock to tealight stand.

Serves: 8–10

White Bean Dip

Ingredients: 2 tablespoons (30 ml) olive oil 1 small onion, chopped 2 garlic cloves, minced 3 cans (15.5 oz. [439 g] each) cannellini beans, drained 1/2 cup (118 ml) fresh cilantro 1/4 cup (59 ml) chicken broth 2 tablespoons (30 ml) lemon juice 1/2 teaspoon (2.5 ml) salt 1/2 teaspoon (2.5 ml) coarse black pepper

Directions:

1. In cast iron crock over medium heat, heat olive oil. Add onions and garlic. Cook until onions are tender, about 4 minutes.

2. Using S-blade and with food processor running, add the onion mixture, beans, cilantro, broth, juice, salt and pepper into the food chute. Process until well-blended.

3. Add bean mixture to crock.

4. Cover and cook on MEDIUM for 2 to 3 hours.

5. If desired, transfer crock to tealight stand.

Serves: 12–14

Game-Watching Party

Having a few friends over to watch the game, but hate to miss a play to get some snacks? Bring the munchies closer with the Party Crock™. Fill the crock with appetizers or dips and place it within easy reach. The cast iron crock has excellent heat retention for the duration of the game.

Salsa con Queso

Ingredients: 1 pound (454 g) pasteurized processed cheese, cubed 2 cups (473 ml) salsa 1 cup (237 ml) shredded Monterey Jack cheese 2 cans (4.5 oz. [128 g] each) chopped green chilies 2 teaspoons (10 ml) chili powder 1/2 teaspoon (2.5 ml) garlic powder Tortilla chips

Directions:

1. In cast iron crock, add cubed cheese, salsa, shredded cheese, chilies, chili powder and garlic powder.

2. Cover and cook on MEDIUM for 1 1/2 to 2 hours.

3. Stir until cheese is melted and mixture is blended.

4. Serve with tortilla chips.

Serves: 10

Cocktail Meatballs

Ingredients: 1 package (24 oz. [681 g]) frozen bite-size meatballs 2 cups (473 ml) ketchup 1 cup (237 ml) beer 1/2 cup (118 ml) packed brown sugar 1 small onion, chopped

Directions:

1. In a large bowl, stir meatballs, ketchup, beer, brown sugar and onion until well-blended.

2. Add meatball mixture to cast iron crock.

3. Cover and cook on HIGH for 3 hours or MEDIUM for 6 hours.

4. If desired, transfer crock to tealight stand.

Serves: 12–14

Backyard Barbecue

When the weather turns warm, it’s time to move the party outside. All that’s needed is simple food, cool beverages, and good company. Add a few hot sides that go well with the main grilled meat. It’s so easy to cook in the Party Crock™ and then take the crock to the deck. Choose red, blue, or yellow to add a festive touch to any patio table.

Baked Beans

Ingredients: 4 cans (15.5 oz. [439 g] each) pinto beans, drained 1 medium onion, chopped 1 cup (237 ml) ketchup 1/2 cup (118 ml) packed brown sugar 1 tablespoon (15 ml) ground mustard 1 teaspoon (5 ml) salt 1/2 teaspoon (2.5 ml) coarse black pepper

Directions:

1. In cast iron crock, stir beans, onion, ketchup, brown sugar, ground mustard, salt and pepper.

2. Cover and cook on HIGH for 2 hours or MEDIUM for 4 hours.

3. If desired, transfer crock to tealight stand.

Serves: 8–10

Succotash

Ingredients: 2 tablespoons (30 ml) butter 1 small onion, chopped 1 celery rib, chopped 1 package (1 lb. [454 g]) frozen lima beans 1 package (8 oz. [227 g]) frozen corn 1 teaspoon (5 ml) salt 1/2 teaspoon (2.5 ml) black pepper

Directions:

1. In cast iron crock, melt butter over medium heat. Add onion and celery to crock, cooking for 4 minutes until onions are tender.

2. Stir lima beans, corn, salt and pepper into onion mixture.

3. Cover and cook on HIGH for 2 hours or MEDIUM for 4 hours.

4. If desired, transfer crock to tealight stand.

Serves: 8–10

Dinner Party

Effortless entertaining is possible when you have a plan. Choose entrees and side dishes that can be done ahead of time. Prepare food in advance, keep the crock in the refrigerator, and place on the electric cooking base when it’s time to reheat. For stylish serving, place the crock on the tealight stand to keep warm at the table.

Artichoke and Sun-Dried Tomato Pasta Sauce

Ingredients: 1/4 cup (59 ml) olive oil 1 small onion, chopped 2 garlic cloves, minced 1 can (28 oz. [794 g]) diced tomatoes 1 jar (10 oz. [283 g]) artichoke hearts, drained 1 jar (4 oz. [113 g]) sun-dried tomatoes packed in oil, drained

and chopped 1/2 cup (118 ml) white wine 1 tablespoon (15 ml) lemon juice 1 teaspoon (5 ml) salt 1 teaspoon (5 ml) black pepper

Directions:

1. In cast iron crock over medium heat, heat olive oil. Add onion and garlic. Cook until onions are tender, about 4 minutes.

2. Stir tomatoes, artichokes, sun-dried tomatoes, wine, lemon juice, salt and pepper into onion mixture.

3. Cover and cook on HIGH for 3 hours or MEDIUM for 6 hours.

4. If desired, transfer crock to tealight stand.

Serves: 6–8

Peppered Mushrooms

Ingredients: 1 can (14.5 oz. [411 g]) beef broth 3 tablespoons (44 ml) butter 1/2 teaspoon (2.5 ml) salt 1/2 teaspoon (2.5 ml) black pepper 1 package (1 lb. [454 g]) sliced mushrooms

Directions:

1. In cast iron crock over medium heat, heat beef broth, butter, salt and pepper until butter is melted.

2. Stir in mushrooms.

3. Cover and cook on HIGH for 3 hours or MEDIUM for 9 to 10 hours.

4. If desired, transfer crock to tealight stand.

Serves: 8

Dinner Party (cont.)

Caponata

Ingredients: 1 tablespoon (15 ml) oil 2 small stalks celery, diced 1 medium onion, diced 1 clove garlic, minced 1 can (14.5 oz. [411 g]) diced tomatoes 1 small eggplant, peeled, cubed 3 tablespoons (44 ml) balsamic vinegar 3 tablespoons (44 ml) capers 1/4 teaspoon (1.3 ml) crushed red pepper 1 tablespoon (15 ml) snipped fresh basil

Directions:

1. In cast iron crock over medium heat, heat oil.

2. Add celery, onions and garlic. Cook until celery is wilted, about 8 minutes.

3. Stir in tomatoes, eggplant, vinegar, capers and red pepper.

4. Cover and cook on HIGH for 2 1/2 to 3 hours or MEDIUM for 5 to 6 hours.

5. If desired, transfer crock to tealight stand. Stir in basil before serving.

Serves: 6–8

Couscous With Feta and Tomatoes

Ingredients: 1 tablespoon (15 ml) olive oil 3 garlic cloves, minced 1 small onion, chopped 2 cans (14 oz. [397 g] each) diced tomatoes 2/3 cup (158 ml) couscous 1/2 cup (118 ml) crumbled feta cheese 1 tablespoon (15 ml) Italian seasoning

Directions:

1. In cast iron crock over medium heat, heat olive oil. Add onions and garlic. Cook until onions are tender, about 4 minutes.

2. Stir tomatoes and Italian seasoning into onion mixture.

3. Cover and cook on HIGH for 2 hours or MEDIUM for 4 hours.

4. Add couscous and feta to crock; stir until well-blended.

5. Cover and continue to cook for 10 minutes.

6. If desired, transfer crock to tealight stand.

Serves: 12–14

Come for Dessert

A bridal tea, baby shower, or no special occasion at all is a perfect time to invite friends to come for dessert. When you concentrate on just one course, you can make it extra-special. A luscious chocolate sauce in the Party Crock™ surrounded with a platter of fresh fruit, cookies, or cake for dipping makes a spectacular presentation.

Salted Caramel Chocolate-Dipped Strawberries

Ingredients: 1 can (14 oz. [397 g]) sweetened condensed milk 1 jar (12 oz. [340 g]) salted caramel sauce 1 package (12 oz. [340 g]) semi-sweet chocolate chips 1 quart (946 ml) whole strawberries

Directions:

1. In cast iron crock, stir caramel sauce, condensed milk and chocolate chips.

2. Cover and cook on MEDIUM for 30 minutes to 1 hour.

3. If desired, transfer crock to tealight stand. Stir occasionally. Serve with strawberries for dipping.

Serves: 10–12

Chocolate Berry Sauce

Ingredients: 1 jar (12 oz. [340 g]) caramel ice cream topping 1 package (12 oz. [340 g]) semi-sweet chocolate chips 1 can (12 oz. [355 ml]) evaporated milk 1 jar (10 oz. [283 g]) seedless raspberry preserves

Directions:

1. In cast iron crock, stir caramel topping, chocolate chips, evaporated milk and raspberry preserves.

2. Cover and cook on MEDIUM for 2 hours, stirring occasionally.

3. If desired, transfer crock to tealight stand.

Serves: 10–12

Holiday Parties

Holidays are a wonderful time for entertaining, but preparing traditional favorites can tie up your oven. Using a slow cooker helps keep dishes hot and ready to serve without juggling in and out of the oven. Choose from three heat settings on the Party Crock™ electric base to cook on HIGH or MEDIUM, or keep foods warm on LOW.

Gourmet Caramel Apples

Ingredients: 2 bags (14 oz. [397 g] each) caramels, unwrapped 1/4 cup (59 ml) water 12 green apples 1 cup (237 ml) chopped walnuts 1/2 cup (118 ml) coconut, toasted 1/2 cup (118 ml) dried cranberries 2 tablespoons (30 ml) chopped crystallized ginger 12 popsicle sticks

Directions:

1. In cast iron crock, add caramels and water.

2. Cover and cook on MEDIUM for 2 hours, stirring occasionally.

3. Stir walnuts, coconut, cranberries and ginger in a shallow dish until blended.

4. Push one popsicle stick in each apple, dip bottom in melted caramel and immediately roll in walnut mixture. Let stand, stick side up on wax paper-lined cookie sheet. Repeat with remaining apples.

Serves: 12–14

Hot Mocha

Ingredients: 4 cups (946 ml) strong brewed coffee 2 cups (473 ml) milk 1/3 cup (79 ml) chocolate syrup 1/4 cup (59 ml) sugar 1/2 cup (118 ml) coffee liqueur 1/2 cup (118 ml) heavy cream, whipped for topping

Directions:

1. In cast iron crock, stir coffee, milk, chocolate syrup and sugar.

2. Cover and cook on HIGH for 1 1/2 hours or MEDIUM for 3 hours or until hot.

3. Stir in coffee liqueur before serving.

4. If desired, transfer crock to tealight stand and top with whipped cream.

Serves: 6–8

Holiday Parties (cont.)

Sweet Potatoes With Cranberries

Ingredients: 1/4 cup (59 ml) orange juice 1/4 cup (59 ml) butter 2 tablespoons (30 ml) brown sugar 1 teaspoon (5 ml) ground cinnamon 1/4 teaspoon (1.3 ml) salt 2 pounds (907 g) sweet potatoes, peeled, cut into 1-inch (2.5-cm)

cubes 1/2 cup (118 ml) dried cranberries

Directions:

1. In cast iron crock over medium heat, heat orange juice, butter, brown sugar, cinnamon and salt until butter is melted.

2. Stir in sweet potatoes and cranberries until sweet potatoes are coated.

3. Cover and cook on HIGH for 5 hours or MEDIUM for 10 hours, stirring occasionally.

4. If desired, transfer crock to tealight stand.

Serves: 4–6

Compote

Ingredients: 2 cups (473 ml) water 1/2 cup (118 ml) packed brown sugar 1/4 cup (59 ml) honey 2 tablespoons (30 ml) rum 1 tablespoon (15 ml) lime juice 1 bag (7 oz. [198 g]) dried mixed fruit 1 bag (6 oz. [170 g]) dried apricots 1/2 cup (118 ml) dried cranberries

Directions:

1. In cast iron crock, stir water, brown sugar, honey, rum and lime juice until brown sugar is dissolved.

2. Add dried fruits to crock. Stir until blended.

3. Cover and cook on HIGH for 3 hours or MEDIUM for 6 hours.

4. If desired, transfer crock to tealight stand.

Serves: 6–8

Holiday Parties (cont.)

Spiked Apple Cranberry Punch

Ingredients: 1 quart (946 ml) apple juice 1 cup (237 ml) cranberry juice 1 cup (237 ml) rum 2 tablespoons (30 ml) sugar 1 cinnamon stick

Directions:

1. In cast iron crock, stir apple juice, cranberry juice, rum, sugar and cinnamon stick.

2. Cover and cook on HIGH for 1 hour or MEDIUM for 2 hours.

3. If desired, transfer crock to tealight stand.

Serves: 15–20

Tequila Sunrise Sauce

Ingredients: 1 bag (1 lb. [454 g]) fresh cranberries 1 navel orange, peeled, sectioned and chopped 1 cup (237 ml) sugar 1/4 cup (59 ml) water 1 tablespoon (15 ml) fresh ginger, peeled and minced 1 tablespoon (15 ml) tequila

Directions:

1. In cast iron crock, stir cranberries, orange, sugar, water, ginger and tequila.

2. Cover and cook on HIGH for 3 hours or MEDIUM for 6 hours.

3. If desired, transfer crock to tealight stand.

Serves: 10–12

Weeknight Dinner

While the Party Crock™ Cookset is attractive for any party table, it is equally at home on your weeknight dinner table. The durability can take it from refrigerator to the oven and it is stovetop-safe up to medium heat. It’s versatile enough to make a pasta sauce, vegetable casserole, or a dessert.

Roasted Red Pepper Marinara

Ingredients: 2 tablespoons (30 ml) olive oil 1 small onion, chopped 2 garlic cloves, minced 1 can (28 oz. [794 g]) diced tomatoes 1 can (6 oz. [170 g]) tomato paste 1/2 cup (118 ml) chopped roasted red peppers 2 teaspoons (10 ml) sugar 1 teaspoon (5 ml) Italian seasoning 1 teaspoon (5 ml) salt 1 teaspoon (5 ml) black pepper

Directions:

1. In cast iron crock over medium heat, heat olive oil. Add onions and garlic. Cook until onions are tender, about 4 minutes.

2. Add diced tomatoes, tomato paste, red peppers, sugar, Italian seasoning, salt and pepper.

3. Cover and cook on HIGH for 3 hours or MEDIUM for 6 hours.

4. If desired, transfer crock to tealight stand.

Serves: 6–8

Applesauce

Ingredients: 4 medium golden delicious apples, peeled, cored and cubed 1/4 cup (59 ml) water 1/4 cup (59 ml) honey 1/4 cup (59 ml) packed brown sugar 1 teaspoon (5 ml) apple pie spice

Directions:

1. In a large bowl, stir apples, water, honey, brown sugar and apple pie spice.

2. Add apple mixture to cast iron crock.

3. Cover and cook on HIGH for 4 to 4 1/2 hours or MEDIUM for 8 to 9 hours.

4. If desired, transfer crock to tealight stand.

Serves: 4–6

Weeknight Dinner (cont.)

Calabacitas

Ingredients: 1 tablespoon (15 ml) olive oil 1 small sweet onion, chopped 1 medium yellow squash, cubed 1 medium zucchini, cubed 1 cup (237 ml) frozen corn kernels 1 teaspoon (5 ml) dried oregano 1 teaspoon (5 ml) salt 1/2 teaspoon (2.5 ml) coarse black pepper

Directions:

1. In cast iron crock over medium heat, heat olive oil. Add onions. Cook until onions are tender, about 4 minutes.

2. Stir in yellow squash, zucchini, corn, oregano, salt and pepper to onions.

3. Cover and cook on HIGH for 3 hours or MEDIUM for 6 hours.

4. If desired, transfer crock to tealight stand.

Serves: 6–8

Harvest Vegetable Ragout

Ingredients: 1/2 pound (227 g) eggplant,

peeled, cubed 1 teaspoon (5 ml) kosher salt 3 garlic cloves, minced 1 medium onion, chopped 1 small yellow squash, cubed 1 small zucchini, cubed 1/2 green pepper, seeded, diced 1/2 red pepper, seeded, diced 1/2 yellow pepper, seeded,

diced

Directions:

1. Sprinkle salt over eggplant cubes in a large colander. Let stand 1 hour. Rinse and pat dry with paper towels.

2. In a large bowl, stir eggplant, garlic, onion, yellow squash, zucchini, peppers, diced tomatoes, tomato paste, salt, hot sauce and black pepper until well-blended.

3. Add eggplant mixture to cast iron crock.

4. Cover and cook on HIGH for 4 to 4 1/2 hours or MEDIUM for 8 to 9 hours.

5. If desired, transfer crock to tealight stand. Sprinkle with chopped parsley and basil before serving.

Serves: 8–10

1 can (15.5 oz. [439 g]) diced tomatoes

2 tablespoons (30 ml) tomato paste

1 teaspoon (5 ml) salt 1/2 teaspoon (2.5 ml) hot sauce 1/2 teaspoon (2.5 ml) coarse

black pepper 1 tablespoon (15 ml) chopped

fresh parsley 1 tablespoon (15 ml) chopped

fresh basil

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