You can bring variety to your daily sandwich by spreading seed creams made from cold pressed, quality oils instead of the traditional spread fats. What makes this tomato sunflower seed cream not only delicious but also truly wholesome is the fabulous camelina oil in it.
Roast the sunflower seeds in an empty skillet and then grind them in a kitchen chopper.
Cut the cherry tomatoes in half and then braise them on 2 tablespoons of sunflower seed oil, together with the crushed garlic and thyme. When it is done, cool it.
Once it has cooled, salt and pepper it, add the tomato vinegar and the camelina oil, and chop it until creamy.
If the mixture is too thick, add and blend it with 1-2 tablespoons of cool water. Stored in a fridge, it will keep for 4-5 days.