|HOW TO USE – SUGGESTIONS:
Here are just a few suggestions for this super-verstaile ingredient. With a little imagination, it’s easy to create countless other recipes. Remember the flavour is quite intense so you don’t need that many.
Scoff them straight out of the bag for a tasty chomp! (kids love them like this).
Use them on their own with a drizzle of good oive oil, a little garlic and oregano.
They are splendid in all kinds of salads. Just chop them up a bit.
One of the most popular uses is in pasta dishes or risottos.
Try them with grilled fish together with other vegetables.
Great with soft cheeses and fresh basil – Ricotta and Mozzarella work well.
Blending them opens up another whole spectrum of uses:
As a spread or topping for bruschetta or sandwiches.
Commonly used to flavour sauces and stews – even a small amount can liven up placid sauces.
Make a pesto with ground basil, pine nuts and parmesan cheese.
Try them with sourcream and soft cheese as a delicious dip.
They accept marinades very well. Soak them in olive oil or wine for texture and flavour.
Sundried tomatoes, Trapani sea salt, Sunshine.
Natural product with long shelf life. Once opened, keep refrigerated for up to one month.
NB they can be frozen and kept for 8 – 12 months.