Roasted tomato sauce
Yield: 6 servings
- 1/2 c Onion Chopped
- 1 Medium 1 tb Basil Leaves Fresh Snipped
- 1/4 c Carrot Finely Chopped 2 ts Sugar
- 1 tb Vegetable Oil 1/4 ts Salt
- 2 lb Tomatoes
Roasted & Peeled 1/4 ts Ground Red Pepper Cook onion and carrot in oil over medium heat stirring occasionally until tender. Cut tomatoes into fourths; drain. Place onion carrot tomatoes and remaining ingredients in food processor work bowl fitted with steel blade or in blender container; cover and process until well blended. Serve warm or cold. Makes about 3 1/2 cups sauce.