Slow-sweated onions and garlic build deep sweetness before being pureed with plumped sun-dried tomatoes, sunflower seeds, rosemary, and a splash of balsamic vinegar into a rich, spreadable pâté.
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Soak sun-dried tomatoes in small bowl with water until soft and pliable, about 15 minutes . Strain tomatoes, reserving 3/4 cups soaking liquid. Set both aside.
In 10-inch sauté pan, heat oil over low flame. Sweat onion until translucent. Add garlic and continue sweating, stirring occasionally, until onions are soft and evenly browned, about 15 minutes .
In food processor, puree onions, sun-dried tomatoes, 1/2 cup sunflower seeds, rosemary, vinegar, salt, and pepper.
Slowly add enough water so mixture becomes spreadable paste.
Use remaining 1/4 cup sunflower seeds for garnish.
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