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Raw Mediterranean Napolitana Sauce

Makes 2-4 servings

10 tomatoes, roughly chopped

½ cup basil, tightly packed, separated into equal parts

1 tablespoon dried oregano

1/5 cup Extra Virgin Olive Oil

1 clove garlic

Himalayan crystal salt to taste

Stevia as desired to sweeten (try 4 drops and then add more if desired)

Optional: olives and parsley to garnish

Combine all ingredients except one part of the chopped basil (approximately ¼ cup basil) in a blender. Mix through the fresh chopped basil after blending and serve over spiralised zucchini with a few olives and fresh parsley sprinkled over the top. I also love stuffing spiralised zucchini dripping in this sauce into cos lettuce and eating as wraps. I didn't use olives this time but did put a few basil leaves on top.

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