Courtesy of the Natural Gourmet Institute, Chef Training Program
Yield: 2 cups
1 cup sun-dried tomatoes
2 cups boiling water
1 tablespoon extra virgin olive oil
8 ounces onion (1 medium), sauté slice
2 tablespoons minced garlic (2 large cloves)
3⁄4 cup sunflower seeds, toasted and divided
1⁄2 teaspoon minced rosemary leaves (1 small sprig)
2 teaspoons balsamic vinegar
Sea salt and freshly ground black pepper to taste
1. Soak sun-dried tomatoes in small bowl with boiling water until soft and pliable, about 15
minutes. Strain tomatoes, reserving 3⁄4 cups soaking liquid. Set both aside.
2. In 10-inch sauté pan, heat oil over low flame. Sweat onion until translucent. Add garlic and
continue sweating, stirring occasionally, until onions are soft and evenly browned, about 15
minutes.
3. In food processor, puree onions, sun-dried tomatoes, 1⁄2 cup sunflower seeds, rosemary,
vinegar, salt, and pepper.
4. Slowly add enough water so mixture becomes spreadable paste.
5. Use remaining 1⁄4 cup sunflower seeds for garnish.