Heat a large skillet over medium-low heat. Add the Secolari Arbequina Organic Olive Oil and garlic, and sauté until the garlic is barely golden, about 1 minute. Add the roasted garlic sea salt, pepper, and carefully add the tomato puree to not splatter. Sauté 6 to 8 minutes. Add the cooked dill to the sauce, bring to a boil, and then reduce the heat to low. Simmer 15 to 18 minutes. If the sauce appears too thick, stir in a little of the reserved dill water, a few tablespoons at a time.