Title: Roasted Tomato Sauce
Categories: Sauce Mexican
Yield: 6 Servings

1/2	c	Onion, Chopped, 1 Medium
1/4	c	Carrot, Finely Chopped
1	tb	Vegetable Oil
2	lb	Tomatoes, Roasted & Peeled
1	tb	Basil Leaves, Fresh, Snipped
2	ts	Sugar
1/4	ts	Salt
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.

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