Sun-dried tomato sauce (recipe here)
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.
Slightly adapted from Jonsi and Alex
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
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!).