My Recipes

Title: Roasted Tomato Sauce

User: nnss

Yield: 6 servings

Categories: mexican, sauces, vegetables, tomatoes

amount unit name
1/2 C onion chopped, 1 medium
1/4 C carrot finely chopped
1 T vegetable oil
2 LB tomatoes roasted & peeled
1 T basil leaves fresh, snipped
2 T sugar
1/4 T salt
1/4 T 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 workbowl 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.