Here's a tasty vegan dish that pairs well with many gourmet plant based recipes. Make Rhonda's Tomato Paste and keep it in the refrigerator for about two weeks.
1 cup tomatoes (quartered)
1/2 cup dehydrated tomato flakes (optional)
1 clove garlic (peeled)
1/4 inch or less of ginger (peeled) or some ginger powder
10 fresh basil leaves
4 Medjool dates (pitted)
1/4 cup Agave Nectar
1/4 cup Extra Virgin Olive Oil
1 tablespoon Apple Cider Vinegar
1 teaspoon Celtic Sea Salt
Place all ingredients in Vita Mix or other strong blender and puree. Keeps for about 2-weeks in the refrigerator. ENJOY!
*ORGANIC INGREDIENTS ARE ALWAYS RECOMMENDED.