- 1 cup sun-dried tomatoes
- 2 cups water
- 3 stalks celery, roughly chopped
- 3 cloves garlic
- 1/4 to 1/2 teaspoon cayenne
- 1 teaspoon sea salt
- dash of salsa seasoning
- 3 cups tomatoes, diced
- 1 zucchini, chopped
- 1/3 cup basil leaves, chopped
- 1-2 tablespoons extra virgin olive oil
- Italian parsley to taste
- green olives to taste
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