1/2 cup chopped tomatoes
2 tablespoons white wine vinegar
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon ground mustard
In a blender or small food processor, blend or process the tomatoes, vinegar, basil, thyme, and mustard on medium to high speed, about 25 seconds or until well combined. To store, transfer to a jar with a tight-fitting cover and refrigerate for up to 2 days. Shake well before serving.