Rosemary Tomato Spread
I came up with this to spread on Matt Amsden’s Onion Bread from the Rawvolution cookbook. It’s rich and earthy, so great for the winter months.
1 cup sun-dried tomatoes, soaked (save water)
2 tablespoon extra virgin olive oil
1 garlic clove, pressed
1 tablespoon fresh rosemary leaves
1 teaspoon sea salt
1 tablespoon raw agave
Combine everything in a high speed blender using as much of the soaking water as necessary to reach desired consistency. Add more rosemary for stronger flavor, or more agave for a sweeter sauce.