Categories: Sauces, Mexican 
      Yield: 6 servings 
  
    1/2 c  Onion, Chopped, 1 Medium            1 tb Basil Leaves, Fresh, Snipped 
    1/4 c  Carrot, Finely Chopped              2 ts Sugar 
      1 tb Vegetable Oil                     1/4 ts Salt 
      2 lb Tomatoes, Roasted & Peeled        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.