Intense ingredients make this a complex sauce that I very much needed in my bland old days of dieting. It has no added sugars or oil—or anything fatty, sauteed, or fried—but has a delicious flavour that will substitute well in place of your favourite "store bought" sauce. It's sort of a puttanesca if you use the olives and capers, I suppose… You could also use it as a building block for endless variations: italian sausage and basil; mushroom; sweet pepper... This sauce is particularly good with Genoa salami, provolone cheese and artichoke hearts on a pizza. I've even used it as the start of tomato soup. Just add some cream, wine, fresh basil, cracked pepper, and blend.