Sun Dried Tomato Pasta Salad

Ingredients:
12 sun-dried tomatoes in oil, drained and divided
15ml red wine vinegar
90ml olive oil
1 garlic clove, coarsely chopped
5ml capers, drained
Sea salt, to taste
2.5ml freshly ground black pepper
250g orecchiette or other small pasta
250g cherry tomatoes, halved
250g fresh mozzarella, medium-diced
125ml good black olives, such as kalamata, pitted and diced
250ml freshly grated parmesan
250ml packed basil leaves, julienned



Directions:
Add half the sun-dried tomatoes, vinegar, olive oil, garlic, capers, 2 teaspoons salt, and pepper to a food processor, and process until almost smooth.

Cook the pasta according to the directions on the package in a large pot of seasoned boiling water until al dente. Drain well, then toss with the dressing in a large mixing bowl.

Meanwhile, mince the remaining sun-dried tomatoes. Add the tomatoes, mozzarella, olives, remaining sun-dried tomatoes, parmesan, and basil to the salad. Toss to distribute evenly.

Season to taste and serve at room temperature.

Slow Roast Lamb with Tomato and Red Wine

This is a lamb roast with a Mediterranean flavour. With sun-dried tomatoes, borlotti and flageolet beans, you can almost feel the sunshine. Served with creamy garlic mashed potato, it's almost a meal in one pot.

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Ingredients:

1.25kg lean boned lamb shoulder joint, rolled

15ml olive oil

1 clove of garlic, crushed

1 leek, sliced

400g can chopped tomatoes

150ml red wine

2 sprigs fresh rosemary

6 sun-dried tomatoes, roughly chopped

400g can borlotti beans

400g can flageolet beans

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Method:

Preheat the oven to 180C.

Calculate the cooking time for the joint: 30 minutes per 450g, plus 30 minutes.

In a large ovenproof casserole dish, heat the oil and brown the joint on all sides over a high heat on the hob. Once browned, remove from the heat and add the garlic, leek, chopped tomatoes, red wine, rosemary and sun-dried tomatoes.

Cover and place in the oven for the calculated time, less 30 minutes.

Remove from the oven and add the canned beans, stir well and return to the oven to roast for the further 30 minutes of the cooking time.

Serve thickly sliced with creamy garlic mash.

Tomatoes - Oven Dried Tomatoes

Tomatoes don't just tantalise the taste buds and add bright colour to a dish, they add nutritional value by way of micro-nutrients that help to keep you healthy.

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Studies have shown that the more tomatoes and tomato products people eat, the lower their risk of many types of cancer, especially cancer of the prostate, lung and stomach. The cancer shielding properties of tomatoes can be attributed to lycopene, a polyunsaturated hydrocarbon with a tetraterpene structure made up of 8 isoprene units. Lycopene is a type of carotene, which has powerful anti-oxidant properties, protecting the cells from free radical damage. It is important as an intermediate of many carotenoids and gives tomatoes their red colour.

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Cooked tomatoes present more lycopene than do raw tomatoes as the cooking process breaks down cell walls, releasing and concentrating the carotenoids. Also, eating tomatoes with a small amount of oil enables the lycopene to be better absorbed.

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Tomatoes also provide an excellent source of vitamin C and a relatively good source of vitamin A. They contain a fair amount of potassium that helps the nerves and muscles function properly, assists in the maintenance of the body's acid balance and reduces the risk of high blood pressure. another vitamin tomatoes present is niacin, or vitamin B3, which helps to lower cholesterol, stabilise blood sugar and process fats and oils. Pantothenic acid, or vitamin B5, is also present in this wonder food. This vitamin helps to turn carbohydrates and fats into energy and plays a part in the health of the adrenal gland.

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So, next time you add tomato sauce to your fries, burger or scrambled eggs, know that you are adding value to your food.

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Here's a recipe for oven-dried tomatoes, a great substitute for sun-dried tomatoes if you aren't able to get them, or if you find them too expensive for your larder, as I do. It makes a great way to store your harvest of tomatoes if you are industrious enough to grow them. They make a wonderful addition to salads, pasta and pizzas, or any recipe that calls for sun-dried tomatoes.

Oven-Dried Tomatoes

Ingredients:
20 firm ripe tomatoes - the best to use are Roma or Italian plum tomatoes, Money Maker or Standard Vine Tomatoes.
60ml extra virgin olive oil
30ml balsamic vinegar
30ml flat leafed chopped parsley.
sea salt and freshly ground pepper.

Method:
Place the tomatoes in the freezer for 30-45 minutes. Once they are well chilled, place them in boiling water. Now trim the stem ends, cut them in 4, lengthwise and remove the seeds and skins. You will find that the skins come off easily.

Place the tomatoes in a large glass bowl (ie. not a metal bowl), cover with the oil, vinegar and parsley and mix well. Cover the bowl and allow to marinade for 2-3 hours.

Preheat the oven to 100C. That's the lowest my oven will register. If you can set yours just below that, that's fine; The slower they dry, the better, even if it does need a little longer than the time mine takes.

Place the tomatoes in a single layer on a baking sheet, season with sea salt and freshly ground black pepper and bake for 12 - 15 hours. The best time to put them in the oven is after supper, allowing them to bake slowly all night. In the morning you will have plump, juicy and intense flavoured tomatoes. Cool completely before storing.

To Store:
Place the dried tomatoes in sterilised glass jars, cover fruit with olive oil and seal lids tightly. Refrigerate for 2-3 weeks.

Or: Place tomatoes in a zip-lock plastic bag and freeze for up to 3 months.

Spicy Corn Bread

Corn bread goes great with the braai or barbecue.

It can be made a day ahead, but is nicer if it is fresh and warm.

Ingredients:
185ml self-raising flour
250ml cornmeal, polenta or mealiemeal
30ml sugar
5ml ground cumin
2ml chilli powder
about 80-85ml canned pimentoes, drained and chopped,
or 80-85ml chopped red italian sweet peppers
or 80-85ml chopped sun-dried tomatoes
60ml chopped fresh parsley
250ml plain yoghurt
1 egg, beaten
60ml vegetable oil

Method:
Preheat the oven to 180C.
Grease a 14x21cm loaf pan.
Combine flour, cornmeal (or mealie meal or polenta), sugar, cumin and chilli in a bowl.
Stir in the pimentos (or red pepper or sun-dried tomatoes), parsley, yoghurt, egg and oil.
Mix to a wet and sticky dough.
Spoon the mixture into the prepared pan and bake for about 40 minutes or until well browned and firm.
Stand for 5 minutes before turning out on a wire rack to cool.