Use on pasta, pizza or as an appetizer dip! This is a raw sauce that retains enzymatic activity. Although cooking will cause enzymatic activity to cease, it will release more lycopene, which is a powerful antioxidant.
1 Tbsp olive oil
1 clove garlic
1/4 tsp unrefined sea salt
1/4 cup fresh basil leaves (add other Italian-style spices if desired)
Handful of sun-dried tomatoes (use more for a thicker sauce)
2. Pour into a bowl and add diced tomato. Hand-mix well.
3. Serve chilled or heated with pasta, or use as a pizza sauce or appetizer dip.
4. Note: This sauce will appear lighter in color than store-bought sauce. It will resemble a tomato cream sauce.