It’s all about tomatoes these days! The market is full of aromatic tomatoes, of various varieties, colours and sizes. In our June newsletter we had a selection of summer recipes with tomatoes for you.
Now. Are you ready for the simplest, yet most fascinating summer recipe ever? This week’s recipe was a spontaneous creation. Which, as most spontaneous creations go, ended up being spectacular.
The inspiration for this recipe was simply a half-full jar of sun-dried tomatoes.We often use sun-dried tomatoes in our recipes, and always keep a jar in the fridge. Our sun-dried tomatoes are organic, and come from a small Greek cooperative in Northern Greece. They are naturally dried in the sun, placed in large wooden trays with sea salt. They are then preserved in a delicious extra virgin olive oil with oregano, pepper, vinegar and bay leaves, which we will use in this recipe!
This is a recipe made with juicy summer tomatoes, but if you want to prepare this tomato sauce in the winter, you can use our tomato passata instead, which is made with fresh tomatoes picked now in the summer!
Makes 1 large jar
½ jar (100g) sun-dried tomatoes and their oil
2 tomatoes, or 400g tomato passata
½ teaspoon dried oregano
salt (to taste)
Cut the tomatoes in large pieces and place in a blender. Add the sun-dried tomatoes and their oil, oregano and salt. Whizz everything together until smooth. Taste and season with more salt if needed.
This makes for a delicious dip, which you can enjoy as is, with some crusty bread. You can also use it as a sauce, in your home-made pizzas, on top of Dakos rusks or bruschettas, add it in your gemista stuffing, and of course enjoy hot or cold with any pasta!
