1 cup fresh tomatoes, chopped
1 cup sun-dried tomatoes
1 tablespoon minced garlic
2 tablespoons ginger
¼ cup onion, chopped
8 fresh basil leaves
6 medjool dates, pitted
¼ cup maple syrup
¼ cup olive oil
1 tablespoon Nama Shoyu
or 1 teaspoon Celtic sea salt

Throw all ingredients into a blender (use a blending jar if you have one) and puree. Lasts 2 weeks when refrigerated.