| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Mexican |
Sauces, Vegetables, Mexican |
6 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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.
Miscellaneous recipes from the collection of Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mo-misc.zip
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