INGREDIENTS:
4 roma tomatoes, halved
1/2 cup sundried tomatoes (not packed in oil preferrably)
1/2 medium yellow onion
1 tbsp olive oil
2 garlic cloves, minced
1 tbsp Sayward Haven Farm fresh ginger, finely grated
1 tsp ground cumin
1/2 tsp red chile peppers
1 cinnamon stick, broken in 2
2 tbsp honey
2 tbsp balsamic vinegar
1/4 tsp salt
DIRECTIONS:
Preheat oven to 325 degrees. Arrange tomato halves cut side up on a baking sheet. Brush with oil and sprinkle with salt and pepper. Roast for 45 minutes. Cool.
Cover sundried tomatoes with boiling water and soak for 10 minutes. Strain and reserve the tomato water.
Heat oil in skillet over medium heat. Add onion and saute for 5 minutes. Add minced garlic, ginger, cumin, chile flakes and cinnamon sticks. Saute 5 minutes. Remove cinnamon sticks and set aside to cool.
Place roasted tomatoes, sundried tomatoes, onion mixture and all remaining ingredients into a food processor. Pulse to combine, maintaining texture. Thin with tomato water if needed. Serve 30 minutes or more. Store in fridge up to 1 week.
Serve with crackers as a dip or spread on bread, sprinkle with parmesan and toast.
This recipe is adapted from REBAR Modern Food Cookbook available on Amazon