(taken from Jennifer Cornbleets, Raw Food Made Easy, p. 65)
1 ripe medium tomato, chopped
1/2 cup sun-dried tomatoes, soaked or oil packed
1/2 red bell pepper chopped
2 Tablespoons olive oil
1 Tablespoon miched resh basil, or 1 teaspoon dried
1 teaspoon dried oregano
1/2 teaspoon crushed garlic (about 1 large clove)
1/2 teaspoon salt
Dash cayenne (optional)

Place all ingredients a food processor fitted with the S-blade and proces until smooth. Stop occasionally to scrape down the sides of the bowl with a rubber spatula. Store in a sealed container in the refrigerator. This sauce will keep for three days.

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