1/4 cup mustard seeds
1/2 cup chopped, sun-dried tomatoes (not oil-packed)
1/4 balsamic vinegar
2 tablespoons dry mustard
2 tablespoons extra virgin olive oil
1 teaspoon salt
1/2 teaspoon granulated sugar

Cover mustard seeds with warm water and refrigerate overnight. Drain and rinse seeds. Place mustard seeds, tomatoes, vinegar, dry mustard, oil, salt and sugar in a food processor. Process until almost smooth and thickened. Store in a tightly sealed container in the refrigerator for up to 1 month.

Yields about 1 cup.