This sauce gets down to basics with traditional ingredients.
The sweetness of the figs balances the acid of the tomatoes
The secret is letting it sit overnight in the fridge so the tomatoes and oil can work together.
Super easy to whip up the day before you serve it over spiral cut veggie noodles, chopped broccoli, or any other vege you like.
Crumbled rye manna bread makes this a heavier, warmer dish for fall or winter.
Serve at room temperature over ice cold veges for a textural treat.
3 cup pureed tomatoes
1 cup parsley, coarse chopped
1 clove garlic, peeled
3 tablespoon olive oil
2 dried white figs
salt if you like it
Blend all ingredients until very, very smooth. Store in a lidded container in the fridge overnight.
Serve at room temperature over chilled vegetables.
Add some crumbled rye manna bread for a heavier, warmer autumn or winter dish.
(shown served over chopped broccoli with crumbled rye manna bread. Garnished with sunflower seeds and fresh basil buds and leaves)