12 to 15 Roma tomatoes, chopped (I quartered them) ½ cup sun dried tomatoes 5 whole cloves of garlic, add more or less depending on you personal taste 3 stalks of carrots, roughly chopped 2 large leaves of red Swiss chard, with stems, roughly chopped 1 fist full of fresh basil leaves 1 medium onion, rough chopped 3 pitted and chopped dates, or 2 tablespoons, light brown sugar (optional) 2 teaspoons, Herb De Provence 1 ½ teaspoon ground paprika salt and pepper to taste