Servings: 4

1 large clove garlic 1 large clove garlic
1 c sundried tomatoes (measure after soaking) 1 c sundried tomatoes (measure after soaking)
3 large fresh tomatoes, chopped 3 large fresh tomatoes, chopped
1 red bell pepper, chopped 1 red bell pepper, chopped
2 Tbsp fresh basil, chopped 2 Tbsp fresh basil, chopped
2 Tbsp fresh oregano, chopped 2 Tbsp fresh oregano, chopped
¼ c fresh parsley, chopped ¼ c fresh parsley, chopped
¼ c extra virgin olive oil ¼ c extra virgin olive oil
1 tsp sea salt 1 tsp sea salt
Pepper (or cayenne) to taste Pepper (or cayenne) to taste

Place dried tomatoes in a heat-proof bowl. Cover with boiling water and soak for 15 minutes.
Put garlic in food processor or blender and process until finely chopped. Add the reconstituted dried tomatoes and purée thoroughly.
Add the fresh tomatoes, red pepper, sea salt and all of the fresh herbs. Process until smooth, stopping occasionally to scrape down the sides of the blender/bowl.
Pour sauce into a pan and heat gently until it reaches desired temperature. Add pepper to taste. Don’t boil to retain optimal nutrient value.