2 lbs. Grape Tomatoes
1 15oz can tomato sauce
2 6oz cans tomato paste
2 red bell pepper
2 sweet or white onions
1 tbsp. Zataran’s Creole Mustard (Can substitute with whole grain or Dijon mustard)
1 tbsp. fresh basil paste
1 tbsp. Better Than Bullion Roasted Chicken Base
1 tsp Tony Chachere’s Original Creole Seasoning
2 tsp garlic powder
1/2 tsp black pepper
1/2 tsp Italian seasoning
1 tsp dried cilantro
Olive oil
Cut onions and bell peppers into thick slices. In a cast iron skillet, add enough oil to coat pan and put on medium heat. Lay the vegetable slices in the pan; season with black pepper and kosher salt. Grill vegetables on both sides over medium heat then remove.
Add tomatoes to pan and lightly drizzle with olive oil, kosher salt and black pepper. Roast tomato’s until they start to split open then remove.
Add the tomatoes to food processor and purée until smooth. Pour into a large pot. Add onions and red bell peppers to food processor and pulse a few time until chopped up in to small pieces then add to pot.
Add tomato paste, tomato sauce, mustard seasoning and herbs. Simmer, stirring often, over low heat for 1 hour or until thickened. Season with salt and pepper to taste.