6 bay leaves
9 garlic onions, coarsely chopped
2 shallots, finely chopped
1 red bell pepper, finely chopped
2 medium tomatoes, diced
1/2 onion, chopped
1/2 pound hummus, drained
salt and water to cover
2 teaspoons olive oil
1 teaspoon dry mustard
3 tablespoons balsamic vinegar
1 teaspoon salt
Grind the bay leaves and garlic onion in a food processor or blender. Drain leaves. In a small bowl, remove skins from lightly cooked garlic onions and shallots. Heat olive oil in a small but heavy skillet over medium-high heat. Saute garlic onion and shallot in olive oil 2 minutes. Saute and stir in tomato and onion until vegetables are just tender. Remove from skillet and stir in tomato mixture.
Drain excess oil. Mix vinegar, mustard, balsamic vinegar, salt and sugar and add to garlic onion mixture; mix just until.
Blend additional prepared bay leaves and carrots, stirring well. Toss with pasta sauce. Heat through.