This sauce is used in the Garbanzo and Pasta recipe featured last week.
1 (29 oz) can pureed tomatoes
3 T tahini
1 T nutritional flakes
2 garlic cloves
1/4 c fresh basil leaves
1 t oregano
1/2 t sea salt
black pepper to taste
Puree all ingredients together in blender, simmer over low heat for 5-10 minutes.
Makes about 4 cups.
This recipe came from the "Vegetarian Mother's Cookbook."
