Recipes - Tomatoes and Chillis

Recipes - Tomatoes and Chillis

Sun dried tomatoes add a piquant and concentrated flavour to salads, sandwiches, pasta, pizza and rice dishes. They can be marinated in Olive Oil, or used immediately after plunging the tomatoes into hot water for about 30 seconds. Sun dried tomatoes are excellent mixed with fresh or tinned tomatoes when making tomato sauces, as they provide additional flavour.	Just Ideas
	Our Sun Dried Tomatoes are gorgeous marinated in olive oil with sprigs of thyme, bay leavees, peeled garlic cloves and a few of our Red Hot Chilli Peppers. Sterilise the jars in the oven before filling and leave for a week to marinate.

Feta and Tomato Bake (v)
(one of the winning recipes from our 2007 Fair Trade Recipe Competition, from Karen Szczerbiuk)

200g pack of Feta cheese
6 ripe plum tomatoes

Marinated sun dried tomatoes (soak in olive oil, finely chopped garlic, fresh herbs)
1 bunch of fresh basil

Thinly slice the Feta cheese. Thinly slice the plum tomatoes.

In a shallow baking dish, place a layer of tomatoes along the back side of the dish, followed by a line of Feta (ie vertically, not horizontal). Continue until you have filled the dish. You will then have lines of Feta and tomatoes. Then drizzle over the marinated sun dried tomatoes, then tear and sprinkle the basil leaves over.

Put in a hot oven (200 degrees) until the Feta had browned slightly and the tomatoes have softened.

Heavenly! Delicious served with salad, as part of a buffet or with barbecued food.

Wild Sea Bass with Thai Dressing
(One of the winning recipes submitted in the Fair Trade Recipe Competition, from Kirsty Clowes, Staffs)

Whole Sea Bass - 2lb (gutted and scaled) 4 Tropical Wholefoods Dried Chillis - Chopped 6 Tropical Wholefoods Sun Dried Tomatoes Bunch of Spring Onions - Chopped	2" Piece of Fresh Ginger Soy Sauce Bunch of Coriander - chopped Olive Oil
Place the fish in an oven proof dish. Cover the fish with all of the above ingredients. Drizzle with olive oil and a good splash of soy sauce. Season with salt and pepper. Cover the dish with foil and place in the oven (200 degrees) and cook for approx 30-40 mins.

Penne with Chilli Sauce (v)
(One of our winners in our 2004 recipe competition, Emma Van Huysse from Derby)

3 Sun Dried Chillis 1 Red Pepper 2 Garlic Cloves 7 fl.oz Coconut Milk	1 tbsp Lime Juice 4 fl.oz Creme Fraiche Salt and Pepper Penne Pasta
Finely chop the chilli, garlic and pepper, then saute until golden. Mix with the coconut milk, lime juice and cremem fraiche and liquidise until smooth. Heat the sauce and stir until thickened, seasoning to taste. Cook with the pasta and mix with the chilli sauce.

Sun-Dried Tomato Pesto Dip (vg)
(Adapted from the Moosewood Collective's, "Sunday at Moosewood's Restaurant")

100g T. Wholefoods Sun Dried Tomatoes 100g Pitted Black Olives 2 handfuls of chopped Fresh Basil	50g Pine Nuts 200ml Olive Oil Salt and crushed garlic to taste
Plunge tomatoes into warm water for 3 minutes to soften. Then drain. Blend all the ingredients in a food blender, until they are well mixed. Sevre on either pasta, rice or baked potatoes. Also delicious as a dip for crisps, breadsticks and garlic bread.

Pasta with Anchovies, Sun Dried Tomatoes, Black Olives, Lemon and Parsley
Serves Two

30g T. Wholefoods Sun Dried Tomatoes
1-2 Cloves of Garlic
8 Black Olives, chopped and pitted
1cm Dried Red Chilli, finely chopped
4-5 Anchovy Fillets
2 tbsp Olive Oil

The peel of half a lemon finely sliced
150-175g Linguini Pasta
Herbs
2 tbsp Parsley
2 tsp Dried Oregano
Salt and Pepper

Soak the tomatoes in the water for 10 minutes, drain water and add to water for ccoking the pasta. Bring to the boil and cook pasta. Soak the anchovies in a small amount of milk for only a few minutes. Drain them and chop coarsely. Saute the anchovies and the chilli together in the oil until a paste is formed. Stir in the garlic and cook for a further half a minute. Add the cooked pasta and the tomatoes, herbs and lemon peel to the paste and cook over a low heat. Flavour with salt and pepper, and serve immediately.

Goats Cheese and Sun Dried Tomato Toasts (v)

25g T. Wholefoods Sun Dried Tomatoes, Snipped with Scissors into 1cm Pieces 100g Goats Cheese 8 Thin Slices of Baguette	A Little Fresh Thyme or Basil Chopped
Put the goats cheese in a small bowl and season with a little black pepper and some chopped fresh herbs, and then stir in strips of tomato. Toast the slices of baguette lightly on both sides, then pile the seasoned cheese on top of them. Place under a hot grill for a minute or two until the cheese starts to melt, then serve straight away

Pasta with Sun Dried Tomatoes and Artichokes (v)

150g Tinned Artichoke Hearts
50g T. Wholefoods Sun Dried Tomatoes
250g Fresh Pasta
1-2tbsp Olive Oil
3 Cloves of Garlic

Dill, finely chopped
2tsp Dried Thyme
Salt
Parmesan Cheese

Soak the sun dried tomatoes in water for 10 minutes, drain and then finely chop. Drain the artichoke hearts and wash under cold water. Dry, cover sparingly with oil, and then roast in the oven (220C) with the dried thyme until brown. Cook the pasta in boiling water with salt. Fry the garlic in oil until it has turned soft, and then mix in the artichokes, tomatoes and dill. Add the pasta and mix together, and serve immediately with parmesan cheese.

Mozzarella, Feta and Sun Dried Tomato Cheesecake (v)

For the base:
75g Butter
150g Wholemeal Bread Crumbs
For the Filling:
50g T. Wholefoods Sun Dried Tomatoes
100g Mozzarella Cheese

100g Feta Cheese
125g Baby Spinach Leaves
3 Eggs Beaten
1 Can Evaporated Milk (410g)
2 tbsp Basil Leaves
Black Pepper

Put the oven on at 200C. Making the base: Melt the butter in a saucepan and stir in the bread crumbs. Put the mixture into a 25cm flat tin, press it down, and bake for 15 minutes, and then allow to cool.
Making the filling: Soak the sun dried tomatoes for 2 minutes, drain and chop finely. Make a layer of spinach on the base using half the spinach. Make a second layer using half the tomatoes and half the cheese. Use the rest of the spinach to make another layer of spinach, and add the rest of the cheese and the tomatoes on top. Beat the eggs, milk and basil leaves (roughly chopped) together, and add the black pepper. Pour over the cheesecake, and bake for 20 minutes at 200C. Turn the oven down to 180C and cook for a further 40-45 minutes until set.

Tropical Wholefoods is a registered brand of FM Foods Ltd, Company Registration No: 2297114. Unit 5d Southwick Ind Est, Sunderland, SR5 3TX. Directors: Adam Brett, Peter Fawcett, Richard Friend and Kate Sebag.
		© FM Foods Ltd 2005