From The Moon Juice Cookbook, Amanda Chantal Bacon.
Not all jams need to be sweet. This tangy blend works as a topping for cheese-smeared crisps, raw pizzas, or unsweetened yoghurt for an unconventional but delicious breakfast. In addition to the pine nuts, I sometimes and chopped fresh mint, parsley, basil, or oregano as a garnish.
1 ½ cups warm water
1 cup unsalted sun-dried tomato
1 clove garlic
1 tablespoon ground sumac
¼ teaspoon ground cumin
½ teaspoon apple cider vinegar
¼ teaspoon pink salt
¼ cup extra-virgin olive oil
2 tablespoons pine nuts, for garnish
Pour the warm water over the sundried tomatoes and soak overnight. The next day, drain the tomatoes, reserving the soaking water. Place the tomatoes in the food processor with the garlic, sumac, cumin, vinegar, and salt and process until finely chopped. Add the oil and half the reserved soaking water. Blend until the jam is fully pureed. Transfer to a covered container and store in the refrigerator for up to 1 week. Serve garnished with the pine nuts.