1 cup fresh tomatoes, chopped
1 cup sun-dried tomatoes
1 tablespoon minced garlic
2 tablespoons ginger
1/4 cup onion, chopped
8 fresh basil leaves
6 dates, pitted
1/4 cup maple syrup
1/4 cup olive oil
1 tablespoon Nama Shoyu
or 1 teaspoon Celtic sea salt
Throw all the ingredients into a blender and puree. Last 2 weeks when
refrigerated. Makes 1 1/2 cups.
by
Juliano
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