This post is in praise of sundried tomatoes. They are scrumptious and incredibly versatile. Here are two ways I like to use them.
1. In Salad
All salad requires is a few green ingredients, a few red ingredients and some mixing together. Pips. This is what I used.
Chop up everything into dainty little slices. Cut a few sundried tomatoes into into the mixture with some salad leaves. The oil from the tomato jar is also ideal for tossing the salad with, it adds a little hint of flavour. Done. I kept some extra in the fridge for a few days to serve with meals.
2. Flavouring Snacks
Inspired by my sister and mother who enjoy eating Ryvita I thought I would buy myself some of this healthy crisp-bread next time I was at Tesco’s. They like the ‘dark rye’ variety but I thought that was a bit too adventurous for me and so opted for the safe (or so I thought) sesame version. That was 3 weeks ago and I’ve only eaten three pieces. The first piece was not good. So I came up with a way to ‘yummify’ them. Slap on some philadelphia and sundried tomatoes and you’re good to go!
Any other suggestions for how to dress up my Ryvita?
This vegetable tart is really simple to make (especially if you don’t make the puff pastry) and you can customise the toppings as you please. I didn’t make my own puff pastry as I thought it would be too time consuming as I was cooking a large-ish meal as well so opted for the shop-bought kind which really lessened the preparation time. I topped the tart with courgette and mushrooms and a little mozzarella. I think this would also make a lovely individual starter as you can really brush up the presentation easily.
Easy Vegetable Tart, serves 4
Preparation time: 15 minutes
Baking time: 20 minutes
-2 tbsp sundried tomato paste
-1 crushed garlic clove
-365g puff pastry
-1tbsp olive oil
-2 tsp dried oregano
-100g mushrooms, sliced
First mix the tomato paste and crushed garlic together. I only had tomato puree so added in some chopped sundried tomatoes.
Roll out your pastry gently to a thickness of about 3-5mm in any shape you like.
Score round about a centimetre if the border with a fork making a hatched pattern. Prick the main base of your tart as well and spread the tomato mix thinly. I actually found the tomato a little overwhelming afterwards so you could perhaps lessen this to half the mix.
Slice the courgette and mushrooms thinly and arrange on the tart. Top with some mozzarella and give it all a good seasoning.
Bake in a preheated 220 degrees Celsius oven for 20 minutes.
Please let me know in the comments section below your favourite combinations or vegetables and toppings – the rest of the food in the listed menu here will be up shortly!