Makes approx.: 4 cups of sauce
Serving size: varies
6 organic sun-dried tomatoes soaked for 1 hour.
(optional, used for adding richness and thickness).
6 large organic Roma tomatoes
10 fresh basil leaves
1 tsp dried oregano or 1 sprig of fresh
1 tsp. sea salt
1 Tbs. unsalted organic butter or extra virgin olive oil
1/4 cup chopped onion
1/3 cup chopped mushrooms
1/2 Tbs. minced or chopped garlic clove
1. Sauté the onion, garlic, and mushrooms in the butter or oil until tender. (Unless you desire a raw sauce)
2. Add the first five ingredients to the food processor. Pulse
3. Add the onion/mushroom mixture to the food processor and pulse about 20-30 seconds. Serve on top of pasta or polenta.
There are so many variations to this sauce, cooked or all raw.
Have fun and enjoy!