Ingredients:

• 4 cloves garlic, finely chopped
• 10-15 Sundrys dried tomatoes, diced in a blender
• 6-8 fresh tomatoes peeled, de-seeded and diced
• 90ml oil from the jar of the Sundrys dried tomatoes or as needed, plus extra virgin olive oil, if necessary.
• 15-30gm fresh basil, coarsely chopped
  

Instructions:

In a liquidiser, whirl the garlic and Sundrys dried tomatoes until they are finely chopped. Add the tomatoes and oil, whirl until the mixture is the consistency of a sauce, add the basil and continue to whirl until the basil is finely chopped into the sauce.

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Ingredients :

• 1/2 cup Sundrys dried tomatoes in Olive oil
• 1/2 cup pine nuts
• 3 cups fresh basil
• 1/2 cup olive oil
• 3 garlic cloves
• 1/2 teaspoon salt
• 1/2 cup fresh grated Romano
• 1/4 teaspoon freshly ground pepper
  

Instructions:

1. Drain and chop the sundrys dried tomatoes.
2. In a food processor process the sundrys dried tomatoes with the basil and garlic, pulsing the motor until the mix is chopped coarse.
3. Add the Romano, the pine nuts, and a teaspoon of the oil and process for 10 seconds. With the motor running add the remaining oil, the salt, and the pepper.
4. Scrape down the side of the processor bowl, and process the mix until it is well combined.

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Ingredients:

• 8-10 Sundrys dried tomatoes, cut into small pieces
• 3 cloves garlic, finely chopped
• 115ml extra virgin olive oil
• 2 tablespoons red wine vinegar
• Generous pinch fresh or dried thyme or basil
• Salt and pepper, to taste
  

Instructions:

1. In a liquidiser or food processor, whirl the Sundrys dried tomatoes and garlic until a chunky mixture results, then add the oil, vinegar and herbs.
2. Whirl until it is well-mixed, then season to taste with salt and pepper.

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Ingredients:

• 5 ounces mild goat cheese
• 2 tablespoon creame
• 1 tablespoon fresh herbs: thyme, a little rosemary, chopped
• Olive Oil (or sunflower oil)
• 12 long slices of bread roll
• 10 to 12 Sundrys dried tomatoes, packed in oil, sliced into narrow strips
  
• Pepper
  

Instructions:

1. Work the cheese and cream together till soft and easy to spread. Mix in half the herbs and set it aside.
2. Brush one side of the bread slices with olive oil, and toast till both sides are lightly colored. Spread the cheese over the oiled sides. Lay strips of Sundrys dried tomatoes in a crisscross pattern over the top and return the bread to the oven. Bake until the cheese is warm and soft. Garnish with remaining herbs and a grinding of black pepper over the top.

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Ingredients:

• 1 oz. butter
• 2 tablespoon chopped oregano (or 1 tea spoon dried)
• 2 green onions chopped
• 2 small fresh red chillies
• 200 gms capsicum, chopped
• 1 cup water
• 300 gms Sundrys dried Tomatoes, chopped
• 200 gms ham, chopped
• 250 gms pasta
  
• Pepper
  

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Ingredients:

• 115gm Cottage cheese (paneer), cut into 4 slices
• 15gm Sundrys dried tomatoes, cut into strips
• Small handful Rocket leaves
• 3-6 tablespoons olive oil
• Freshly ground black pepper
  

Instructions:

1. Make sure the cottage cheese is firm. Cut into slices and place in hot oven till light brown. Place slices on each plate and garnish with the Sundrys dried tomato and Rocket leaves.
2. Drizzle each plate with the olive oil, grind black pepper over and serve, accompanied by crusty bread.

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Ingredients:

• 8 (100gm) chicken breasts
• 3 to 4 cup olive oil
• 3-4 cloves of garlic

Sauce

• 2 lbs butter
• 2 lbs. olive oil
• 8 garlic cloves
• 5-10gm sesame seeds
• 12 Sundrys dried tomatoes, finely chopped
• 1 chopped parsley
• 1/2 teaspoon dried oregano
• 1 tablespoon lemon juice
  

Instructions:

1. Heat olive oil with garlic.
2. Saute chicken breasts in oil till brown on each side. Lower flame and cook till well done, about five minutes on each side.

Sauce

1. Melt butter with olive oil.
2. Add garlic and sesame seeds and saute for about 3 minutes.
3. Stir in Sundrys dried tomatoes, herbs and lemon juice.
4. Pour sauce on the chicken and serve with Parmesan sprinkled on top.

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Ingredients:

• 170gm goat cheese, cut in to 4 or 8 slices
• 2 cloves garlic, finely chopped
• 1/4-1/2 teaspoon dried thyme
• 2 tablespoons olive oil
• 1-2 teaspoons red wine vinegar
• 55gm dried bread-crumbs
• 200gm assorted salad leaves : Rocket, Lamb's Lettuce, Watercress, etc.
• 25gm Sundrys dried tomatoes, chopped in blender
• 8-12 tiny black olives
• 4 large sprigs fresh basil, torn up
• 3 tablespoons extra virgin olive oil and 1 tablespoon red wine vinegar, shaken together as dressing
• Freshly ground black pepper, to taste
  

Instructions:

1. Coat each slice the goat cheese with the garlic, thyme, extra virgin olive oil and vinegar and leave to marinate longer (up to 2 hours). Pre-heat the oven to very hot, 450°F/230°C.
2. Coat each marinated cheese slice with the bread-crumbs and place them in a baking dish. Drizzle any leftover marinade over each crumb-coated cheese and bake just long enough for cheese to melt slightly and turn golden brown.
3. Arrange the salad leaves on 4 plates. When the cheese slices are ready, remove them from the oven and place 1 or 2 of them atop each salad. Garnish with the Sundrys dried tomatoes, olives and sprigs of basil, oil and red wine vinegar dressing over the cheese and salad. Serve it with fresh crusty bread.

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Ingredients:

• Mayonnaise
• Lemon Juice
• Fresh Chives
• Sundrys Dried Tomatoes
• Pepper

Instructions:

Put the sundrys dried tomatoes in a blender and make into a crumble. Add other ingredients to taste and blend well.

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Ingredients:

• 6 oz goat cheese
• 4 oz cream cheese
• 8 cloves garlic, peeled and chopped
• 1/2 cup pesto (at least)
• 1/2 cup chopped up fine oil-packed sundrys dried tomatoes, including 1 - 2 tsp of the marinade
• Decorate with fresh herbs, such as branches of thyme, oregano, rosemary, parsley, and sliced baguettes.

Instructions:

1. Mix goat cheese and cream cheese, add the garlic. Check the taste. Add salt and black pepper if you want.
2. Line a small glass bowl (about 2 - 3 cups) with plastic wrap.
3. Put about 1/3 of the goat cheese mix into the bowl.
4. Top this with the pesto.
5. Put another 1/3 of the goat cheese mix on top of this.
6. Put the sundrys dried tomatoes on this.
7. Put plastic wrap over the top of this.
8. Refrigerate for at least 2 hours, and up to four days.
9. To serve, invert bowl on a serving dish. Carefully remove the plastic wrap.
10. Decorate with herbaceous materials. Serve with baguettes.

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Ingredients:

• 2 tablespoons mayonnaise
• 2 tablespoons plain yogurt
• 1 garlic clove, minced and mashed to a paste with 1/4 teaspoon salt
• 3 tablespoons minced fresh basil leaves
• 1 to 2 teaspoons fresh lemon juice
• a 6 1/2-ounce can tuna packed in oil or water, drained and flaked
• 1 tablespoon finely chopped pitted brine-cured black olives, or to taste
• 2 tablespoons minced drained sundrys dried tomatoes packed in oil
• 2 scallions, chopped fine
• two 5-inch lengths of Italian or French bread, halved horizontally and toasted or grilled arugula or lettuce leaves
• 1 small bunch spinach, washed, stems removed, finely chopped, about 1 1/2 cups
• 2 cloves garlic, minced
• 3 tablespoons freshly grated Parmesan cheese
• 1/2 cup shredded jack cheese
• 1 tablespoon chopped fresh basil
• Salt and pepper to taste
• 2 dozen large mushrooms, (stems removed and saved for another use) olive oil
• 2 ounces crumbled feta cheese

Instructions:

1. Soak sundrys dried tomatoes in boiling water to cover for 10 minutes. Drain, discard water and coarsely chop.
2. Combine filling ingredients, mix in sundrys dried tomatoes and season with salt and pepper to taste.
3. Preheat over to 350_ F. Brush mushrooms very lightly with oil. Arrange on a baking sheet, cup side down. Bake for 12 minutes.
4. Pour off any liquid. Stuff each drained cap with ricotta filling mixture.
5. Sprinkle feta cheese over top of filled caps.
6. Bake 10 to 15 minutes more, or long enough to heat filling through, then place under broiler until lightly browned.

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Ingredients:

• 2 tablespoons olive oil
• 4 shallots or small onions, finely chopped
• 2 courgettes, finely diced
• 1 yellow pepper, finely diced
• 2 tubs sundrys dried tomato sauce
• 8 pitted black olives, sliced
• 500gm bag fresh garlic and herb tagliatelle
• 10 fresh basil leaves, torn
• salt and freshly ground black pepper
• sprigs of fresh basil to garnish

Instructions:

1. Heat the oil in a large pan and fry the shallots or onions for 5 minutes. Add the courgettes and pepper and cook for a further 5 minutes.
2. Add the sundrys dried tomato sauce and olives.
3. Meanwhile, cook the pasta following instructions on the pack.
4. Drain the pasta quickly then add to the tomato mixture with the fresh basil leaves and seasoning to taste.
5. Transfer to a warmed serving dish, garnish with sprigs of basil and serve immediately.
   
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Ingredients:

• olive oil (1/2 to 1 c.)
• cream cheese (6 oz.)
• goat cheese (4 oz.)
• sundrys dried tomatoes
• fresh basil
• Several cloves of garlic, pressed
  

Instructions:

1. Throw everything into the food processor and pulse until smooth.
2. Serve with bread sticks, sliced sour dough baguettes, etc.

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Ingredients:

• Jar full of Sundrys dried tomato
• Olive oil (or sunflower oil)
• Mixed dried herbs (basil, thyme, oregano etc.)
  

Instructions:

1. Dip the sundrys dried tomatoes in cold water to soften for a couple of minutes.
2. Fill clean glass jar with oil. Add the herbs.
3. Remove sundrys dried tomatoes from the water, dry, and dip them in the oil.
4. Store for a few days for tomatoes to absorb the flavour of the herbs. Toss into a pasta, add as topping to pizzas, put on top of your cheese toast or just eat straight from the jar!

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