Makes 1 ½ cups
1 tbsp. olive oil
1 tsp. garlic, minced
2 tbsp. shallots or onions, minced
1 cup fresh tomatoes, diced
¼ cup sun dried tomatoes
¼ cup water
¾ cup unsalted butter, soft
1 tbsp. fresh oregano or marjoram or thyme
1 tbsp. fresh italian parsley, chopped

Heat olive oil in a saucepan over medium heat. Add garlic and shallots and saute a couple of minutes until translucent.

Add the tomatoes, sun dried tomatoes, and water. Reduce heat to medium low and simmer for about 10 minutes until thickened. Remove the saucepan from the heat and let the tomato mixture cool completely. In a food processor, puree the tomato mixture until smooth. Add in the butter and puree until just combined. Transfer to a small bowl and mix in the chopped herbs.

This can be stored in the fridge tightly covered for about 5 days or frozen for up to two months. Serve at room temperature.