Italian sundried tomatoes soaked in Norfolk rapeseed oil and marinated with fresh garlic and herbes de Provence. A Taste of the West Gold winner, this is a deliciously savoury addition to antipasti boards, sandwiches and pasta dishes. Keep their concentrated tomato flavour in mind for sandwiches, pasta salads, couscous and easy lunches built around deli ingredients.
Sundried Tomatoes with Garlic and Herbs
£3.99
Description
Our sundried tomato pot starts with Italian sundried tomatoes, soaked in Norfolk rapeseed oil and dressed with fresh garlic and herbes de Provence. It is a combination that brings plenty of flavour to the table with very little effort.
Recognised with Taste of the West Gold, these marinated sundried tomatoes are useful far beyond the antipasti board. Keep a pot in mind when you want to add a concentrated tomato flavour to a sandwich, salad or simple supper.
How to enjoy
Slice into a mozzarella sandwich, stir through warm pasta or chop into couscous with fresh herbs. For an easy sharing plate, serve alongside our garlic stuffed Pelion olives, cheese and warm bread.
Turn sundried tomatoes into a quick supper
Chop a few tomatoes into narrow strips and toss them through freshly cooked pasta with spinach and a little of the pasta cooking water. Add the tomatoes gradually and taste before seasoning: their garlic and herb dressing is already part of the dish. Finish with grated cheese or a handful of chopped parsley, according to your preference.
For a simple lunch, layer the tomatoes with mozzarella and leaves inside a bread roll. Cutting them into smaller pieces makes the filling easier to eat and spreads their flavour through every bite. They also work well in a couscous salad with roasted courgette, chickpeas and fresh herbs.
Choosing accompaniments for an antipasti board
Balance the concentrated tomato flavour with a creamy cheese, a bowl of olives and something fresh such as cucumber or pepper strips. The tomatoes are already dressed in Norfolk rapeseed oil, garlic and herbes de Provence, so they need little preparation. Keep them in a separate dish on the board, with a small spoon for serving.
Ingredients
Sundried tomatoes, rapeseed oil, garlic, herbes de Provence (thyme, rosemary, oregano, sage), salt.
See our ingredients and allergens list for further product information.
Nutritional information per 100g
| Energy | 225 kcal / 933 kJ |
|---|---|
| Fat | 16.00g |
| of which saturates | 2.10g |
| Carbohydrate | 12.50g |
| of which sugars | 6.10g |
| Fibre | 5.9g |
| Protein | 4.70g |
| Sodium | 0.996g |
Frequently asked questions
What are Olives+ sundried tomatoes dressed in?
The Italian sundried tomatoes are soaked in Norfolk rapeseed oil and dressed with fresh garlic and herbes de Provence. That combination supplies both the oil and seasoning for serving them as part of an antipasti plate.
Have these garlic and herb sundried tomatoes won an award?
Yes. Olives+’s sundried tomatoes with garlic and herbs have received Taste of the West Gold. They can be served as a deli accompaniment or used in sandwiches, grain salads and pasta.
How do I add these tomatoes to pasta without making a heavy sauce?
Slice a few sundried tomatoes into strips and toss through cooked pasta with spinach and a little pasta cooking water. Their garlic and herb dressing provides flavour, so taste before adding further oil or seasoning.
What sandwich filling goes well with marinated sundried tomatoes?
Mozzarella and salad leaves make a simple filling with these tomatoes. Cut the tomatoes into smaller pieces before layering them into a roll or sandwich so their concentrated flavour is spread evenly and the filling is easier to eat.
Which antipasti should accompany the sundried tomato pot?
Serve the tomatoes with garlic stuffed Pelion olives, a creamy cheese and bread. Add cucumber or pepper strips for a fresh contrast, and keep the tomatoes in their own dish so guests can spoon out the amount they prefer.
Reviews
There are no reviews yet.