The wonderful, rich flavor of this sauce will make you forget all your favorite childhood meals. It's perfect with pasta or rice and can be used with any meat cooked at high temperatures - whether it's chicken breast fillets glazed in butter before baking until golden brown, pork chicharrones sautéed in olive oil and then seasoned with salt and pepper before being fried to a perfect crisp or a roast lamb marinated overnight in herbs such as thyme and rosemary.
Imagine that hunger catches you off guard and you're faced with this full-bodied masterpiece that makes up for it in every way. In total harmony with all its components, this well-trimmed sauce appears, which in all its simplicity is full of character and immeasurably enjoyable. A really delicious sauce with sun-dried tomato, full of flavor. Colorful sun-dried tomatoes cooked with spices and balsamic vinegar make a wonderfully flavorful sauce. A bottle full of great tasting ketchup. Perfect for salads, pasta, on sandwiches or as a flavoring agent in tomato sauces and stews.
Perfect for grilled chicken, pork, lamb, pasta, sausages, hamburgers, grilled, eggs, omelettes. It is also good with cheese and gourmet crackers.
Tried it:
Spread on a sandwich or burger
Spread on crostini or toast. (I'd be happy to take a Hjälmareknacke)
Mix with pasta or spaghetti squash
Like pizza sauce
Stir it into the hummus
A little in the soup
Click on the salad as a simple flavor boost
Sun-dried tomatoes are ripe tomatoes that are dried in the sun and then lose most of their water content. These tomatoes are usually pre-treated with sulfur dioxide or salt before being placed in the sun to improve color and appearance. Typically, tomatoes spend 4–10 days in the sun for the sun drying process to be complete. Cherry tomatoes will lose 88% of their original (fresh) weight, while larger tomatoes can lose up to 93% during the process. As a result, it takes anywhere from 8 to 14 kilos of fresh tomatoes to make a single kilo of sun-dried tomatoes.
After drying, the tomato fruits will retain their nutritional value. Tomatoes are high in lycopene, antioxidants and vitamin C. The final products can contain up to 2-6% salt and can make a significant contribution to the daily intake. Sun-dried tomatoes can be used in a variety of recipes and come in a variety of shapes, colors and types of tomatoes. Traditionally they were made from dried red plum tomatoes, but they can be bought in yellow varieties. Sun-dried tomatoes are also available in the form of pastes or purées.
Tomatoes were originally salted and dried to preserve the fruit. Salting and evaporating the moisture from tomatoes (as with most foods) greatly delays the decomposition process. By drying ripe tomatoes, these foods can be enjoyed and provide valuable nutrition in the winter when it is difficult or impossible to grow fresh produce. The true origin of sun-dried tomatoes is unclear. The Italians originally dried their tomatoes on their ceramic roofs in the summer sun. Sun-dried tomatoes rose in popularity in the United States in the late 1980s to early 1990s, where they were often found in antipasto, tapas, pasta dishes and salads, and became a trend.
Ingredients : Sun-dried tomato (85%), water, raw cane sugar (5%), balsamic vinegar, sea salt, garlic, fresh basil
Nutrition declaration 100g : Energy 346 kJ/82 kcal; Fat 0.6 g (saturated fat 0.1 g); Carbohydrates 16 g (sugars 14 g); Protein 3.2 g; Salt 1.7 g