Ingredients:
1/2 cup sun-dried tomatoes, dry packed
3/4 pound onions, peeled and chopped
1 Tbs. minced garlic
1/4 cup olive oil
1/2 tsp. sea salt, plus more to taste
2 Tbs. finely chopped fresh sage
1 pound canned pumpkin puree'
1/2 cup sunflower seeds
freshly ground black pepper to taste

Preheat oven to 350 degrees

Bring 2 cups water to a boil in a small saucepan. Add the sun-dried tomatoes, remove from the heat and set aside to swell for about 20 minutes.

Saute' the onion and garlic in oil over medium heat with 1/2 tsp. of salt for 8-10 minutes. Reduce heat to low. Add sage and continue to cook for 15-20 minutes over low heat, stirring occasionally. Do not allow to brown.

Place the sunflower seeds on a cookie sheet and toast in the oven for 10 minutes. Allow seeds to cool, then grind to a powder-in a clean electric coffee blender if possible, or a food processor.

Drain the tomatoes. Combine all the ingredients in a food processor fitted with a steel blade and puree'.

Season with salt and pepper to taste. Serve on thinly sliced toasted baguettes

Cooking time: 1 hour Yields: 3 cups