2 Tbsp olive oil (from sundried tomatoes)
½ c chopped onions (Oak Grove Farms)
2 cloves garlic (Lucky’s Farm)
½ c sundried cherry tomatoes (see below)
½ c golden raisins
2 tsp fresh rosemary (Nature’s Bounty Farm)
2 Tbsp white wine vinegar (or apple cider vinegar)
1 c water
Sauté garlic and onions in olive oil until translucent. Add all other ingredients. Bring to a simmer and cook for 10 minutes. Let cool slightly. Puree half of the concoction (including all remaining liquid) in a small food processor and then recombine. Serve with Bella Nashville Sourdough Toasts.
Sundried Cherry Tomatoes
Slice tiny cherry tomatoes in half and larger cherry tomatoes in quarters. Dehydrate for 6hrs. Pack in olive oil. I used Mexican Midgets from my back yard and Purple Bumblebees from Bells Bend Farms.
Bella Nashville Sourdough Toasts
Slice thin, even pieces of sourdough. Brush with olive oil and sprinkle with kosher salt. Bake 15min at 350 degrees, until golden brown.