Ingredients

• Ingredients Scale 1x2x3x 1 lb. tomatoes (roma, grape or cherry, on the vine, etc), chopped 1 cup (3oz.) sun-dried tomatoes (not in oil) 1 clove garlic (or 1 teaspoon garlic powder) 2 tablespoons shallots 1/2 cup herbs (cilantro, parsley or basil), medium packed salt + pepper, to taste

Preparation

• Instructions Soak sun-dried tomatoes: Start with softening the sun-dried tomatoes. Do this by placing them in a small bowl of warm, not boiling, water, and let soak for about 20 minutes. Drain water. Make the sauce: Once tomatoes are ready, place all the ingredients into a food processor or blender, and blend until mixture is fairly smooth. You can also leave it a little chunky if you like. Taste for flavor adding more of anything you like. Store: Leftovers sauce can be stored in an airtight container in the refrigerator for up to 5 – 6 days. Makes 2 cups. Serves 3