Ingredients:
• 1 cup fresh tomatoes, chopped • 1/4 cup chopped onion • 1/2 cup sun-dried tomatoes, chopped • 1/2 teaspoon minced garlic • 3/4 teaspoon minced jalapeno • 4 fresh basil leaves • 1/2 cup Medjool dates, pitted • olive oil or fresh tomato juice for blending • 1/4 cup nama shoyu or 1 teaspoon Celtic Sea Salt • 1 Tablespoon olive oil
Combine the above ingredients in a food processor and blend. Add a little tomato juice or olive oil if the sauce is too thick to blend. Stir in the nama shoyu or celtic sea salt and olive oil. Keeps for 2 days in the fridge. Makes 2 1/2 cups.