Open Every Day
Saute garlic and onions in olive oil until translucent. Add all the 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 6 hours. Pack in olive oil. Sam used Mexican midgets from her own backyard 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 15 minutes at 350 degrees, until golden brown.
Submitted by Samantha Williams-3rd Place Winner of Tomato Art Festival Recipe Contest 2014! at Tomato Art Festival
“The name of this recipe comes from those late harvests of cherry tomatoes that aren’t great for eating fresh, are’t plentiful enough to can, but you hate to see go to waste. I throw every handful on the dehydrator and save them for days when I am craving that sweet, summery bite. It is great both warm and cold as a dip, relish, spread or homeade gift in mason jars!”
Judges loved the bright, tomato flavor and myriad of possiblities in using it within other dishes. Enjoy!