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Ingredients
- 2 14.5 oz cans fire roasted diced tomatoes
- ½ cup fresh basil leaves loosely packed
- 2 sprigs fresh oregano stripped of leaves (use leaves only)
- 1 clove garlic
- 10 oil packed sun dried tomato halves
- 2 tablespoons fresh lemon juice about 1 small lemon
- ¼ cup extra virgin olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- In the jar of a blender, combine all ingredients.
- Puree until smooth.
Notes
Because this sauce is not cooked, it needs to be used immediately, or stored, covered in the refrigerator for up to 3 days.
*Nutrition information is automatically calculated based on ingredient data and should be considered an estimate. When multiple ingredient options are provided, the first listed is used for calculation. Optional ingredients and garnishes are not included in the nutrition analysis.