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THE DISH
Sun-dried tomato sauce (recipe here)

THE INSPIRATION
I recently learned that a few years ago, Jonsi Birgisson from Sigur Ros made a cookbook with his partner Alex Somers; all raw, vegan dishes that they called their “Good Heart Recipe Book,” along with several cooking videos. Jonsi released his first solo album, Go, last year, and I loved it because it’s light and colorful, with lots of layers and textures, but it doesn’t feel too over-produced or synthetic. Every recipe in Jonsi and Alex’s whole “book” (available as a PDF) is the same way — different colors that come from foods in their natural form, but assembled in ways that create different textures. I chose one of the recipes from the book — the “sundried good heart tomato sauce” — and while I realized I overestimated my fondness of sun-dried tomatoes (as in, I thought I liked them more than I actually do), it was still tasty. My friends and I ate it with pasta and veggies; although I guess maybe we should have kept things raw to keep in line with the book, but oh well.

THE RECIPE
Slightly adapted from Jonsi and Alex

Ingredients:
Six tomatoes (I took the seeds and gunk out of most of them)
1/4 cup sun-dried tomatoes
2 medjul dates, pitted
About 15 kalamata olives
1 1/2 tablespoons olive oil
1 clove garlic
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon salt
Pinch of cayenne pepper
Pinch of pepper

Directions:

Combine all in a food processor or blender (I had to do it in two batches. One day I will buy a bigger food processor!).