Raw tomato pasta sauce

A raw tomato based pasta sauce is a delight to the senses and so much better for you than its cooked to death counterpart.
First imagine the pungent aroma of the basil as you tear it, the juicy tomatoes with their rich red skins and the essential italian-ness of the garlic finely chopped on the board and full of garlicy goodness.
Here is a  raw recipe that will take you 10 minutes at the most and all you need is a food processor or if you don’t mind it well blended a blender.
If you want you can make it by hand because I would never let lack of a food processor stand in my way but it will take you a bit longer and you would want to chop and mash the ingredients. Whatever… let the sauce making begin.

Recipe
1 cup sundried tomatoes soaked in enough water to cover them
6 roma tomatoes diced and seedy bits removed
2 red peppers diced roughly
1 big bunch of fresh basil torn into bits
1 clove garlic minced
1/4 onion finely chopped or dehydrated onion flakes soaked in a little water
2 Tblsp olive oil
Salt and pepper to taste
1tsp agave nectar or some stevia/honey/sweetener of choice
1/8 tsp cinnamon and nutmeg (secret ingredient… shhh dont tell anyone)
optional cayenne pepper (add a little if you like the warmth)
Flat leaf parsley finely chopped

Method
Pulse/Blend the sundried tomatoes with some of the soak water enough to leave them chunky but on their way to being ummm, saucy I guess.
Add all the other ingredients and blend until the right consistency for you. Here’s where you can add more of that soak water if the sauce is too thick.
Cooking is an art as well as a science so relax and enjoy and feel free to mess with the recipe as is your desire.

Serve on any number of things including but not limited to pasta… what about zucchini sliced into pasta like strips? Or as a dip with raw vegetables? Or whatever takes your fancy.
Garnish with fresh chopped flat leaf parsley (good for digestion and aromatic)