JoAnn's Sneak Attack Sauce

YEILD: ABOUT 4 CUPS

 

2 medium carrots, cut into 1-inch pieces

6 Roma tomatoes, quartered

2 small zucchini, cut into 1-inch pieces

1 red bell peppers, seeds and ribs removed, cut into 1-inch pieces

2-1/2 teaspoons salt

2 tablespoons yellow mustard

1-1/2 teaspoons Italian seasoning

3 teaspoons dried basil (or 2 tablesoons chopped fresh)

2 tablespoons olive oil

 

 

 

Place the carrot pieces and two of the quartered tomatoes in the bowl of a food processor fitted with the knife blade.  Pulse until carrots are smooth and incorporated into the tomato.  Scrape sides and add the remaining tomatoes and zucchini and process until smooth.  Add red bell pepper and process until smooth.  Add salt, mustard, seasoning and basil.  Process until well combined.  Drizzle oil into chute while processor is running.  

 

Serve as a dip with pita chips or as a sauce for pizzas, bagles, or over whole-wheat pasta.  Store tightly covered in refrigerator; use within 3 days.