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Roasted Tomato Saucemexican, vegetables, sauces, tomatoes 1/2 cup onion; chopped, 1 medium 1/4 cup carrot; finely chopped 1 tablespoon vegetable oil 2 lb tomatoes; roasted & peeled 1 tablespoon basil leaves; fresh, snipped 2 teaspoon sugar 1/4 teaspoon salt 1/4 teaspoon 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.
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