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Sundried Tomato Pate (Vegan)

I love sundried tomatoes.  If I hadn't met Adam, I think I would marry them.  Every time I make something with them I wonder why I don't eat them more often.  Which is why I came up with this recipe.  It made enough for 3 lunches for me, which meant I got to eat them several times in one week with minimal effort.  Yah for that! 

Don't mind my awful photos.  This stuff may look like poop, but it doesn't taste like it.  It tastes fabulous.  I actually found that it tastes better a day after you make it.  The bean flavour kind of disappears and the sundried tomato flavour takes over.  If you use less basil than I did it will retain more of a red, rather than brown colour.

I put it on Ryvita crackers, but you can also spread it on bread or in a wrap, or make it a dip for veggies, or just spoon it into your mouth.  It is strongly flavoured, which is how I like it, but you can adjust everything to suit your own tastes with the amount of sundried tomatoes and basil you add.

Sundried Tomato Pate

85g bag sundried tomato halves (not in oil)
2 tbls balsamic vinegar
1-2 cloves garlic, minced
1/2 cup water
1 can (or 1.5 cups cooked) white kidney or romano beans
1-2 handfuls fresh basil leaves
1/4 tsp fine grain sea salt, or to taste
Cracked black pepper, to taste
Crushed red chili flakes, to taste (optional)

Place tomatoes, vinegar, garlic and water in small pot over medium high heat.  Bring to a boil and then turn off heat.  Let sit on burner until liquid has reduced.  Transfer to food processor and puree.  Add remaining ingredients and puree.  Add additional water, if needed until desired consistency is reached.  Keep refrigerated for up to 5 days.
This recipe was shared with this week's Gluten-Free Friday and Wellness Weekend link-ups.


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