Sundried tomatoes had, forgive the pun, their day in the sun about a decade and a half ago. You could hardly turn a menu without seeing sundried tomato vinaigrettes, sauces and dressings. But they faded, as trendy ingredients tend to, into the pantry. Packed in local Tunisian extra virgin olive oil, these sundried tomatoes are plump, juicy and aching for a comeback!
The tomatoes are painstaklingly hand-packed into the jars, perfectly flattened tomatoes, ready for chopping. We love to use them sundried tomatoes with mushrooms - in a fricasee with chicken thighs, for example. They're also great pureed into cold butter and used to top steaks and roasts. And of course, with pasta...paired with white beans, basil and little orecchiette - perfection!