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Roasted Tomato Sauce by www.country-cooking.com
1/2 cup Onion; Chopped -- 1 Medium
1/4 cup Carrot -- Finely Chopped
1 tablespoon Vegetable Oil
2 pounds Tomatoes -- Roasted & Peeled
1 tablespoon Basil Leaves; Fresh -- Snipped
2 teaspoons 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 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.
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