Tomato Dip


Makes 1 ½ cups

7 vine-ripe or plum tomatoes, about 2 lbs (quartered, stems removed)
5 cloves garlic, minced
1 ½ teaspoons Dijon mustard
¼ teaspoon black pepper
1 teaspoon kosher salt
1/4 cup canola oil
2 tablespoons sugar

In a food processor, blend all ingredients until smooth. Refrigerate until ready to serve.

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