Title: Roasted Tomato Sauce
Yield: 6 servings
|1/2||C||onion chopped, 1 medium|
|1/4||C||carrot finely chopped|
|2||LB||tomatoes roasted & peeled|
|1||T||basil leaves fresh, snipped|
|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.