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Posted 20 hours ago

Gia Sundried Tomato Puree 80 g (Pack of 12)

£10.2£20.40Clearance
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About this deal

If you make thisscrumptious sun dried tomato paste,or if you have any questions, let me know! Leave a comment, send me a message, or rate it. I would love to hear from you! Almonds: more affordable than pine nuts, almonds are great to add texture. Just in case you are wondering, in Italy we don’t toast the almonds first when making pesto or sun dried tomato paste. It keeps well in the fridge in an airtight container for up to 1 week, covered with a thin layer of olive oil. It’s also freezable. More easy appetizers? Chili flakes: for a touch of heat. You can adjust the quantity to your liking, but feel free to skip it if spicy is not your thing.

Taste and adjust the seasoning and the consistency to your liking. It’s supposed to be spreadable but not runny. There will always be a place in my heart for delicious pantry staples like sun dried tomatoes. They’re great to make scrumptious pesto, bruschetta or you can simply turn them into this flavorful sun dried tomato paste. Salt & pepper: for more flavor, however, go easy on salt and adjust the seasoning at the end since the sun dried tomatoes and their oil might be already salty. Difference between pesto and paste Best of all, this easy recipe requires less than 10 minutes, 1 food processor (or a blender), and a handful of ingredients.

Herbs: I use dried oregano for a more Mediterranean flavor and a small handful of fresh parsley and basil, perfect pairing to add a touch of freshness to an otherwise rather rich paste. If you looks for vegan appetizers this collection of 50 recipes is perfect for you! Or if you’re into Italian appetizers, you might love some of our favs: Usually pesto recipes call for parmesan cheese and garlic, and their consistency is runny and more suitable for pasta recipes. Instead, paste recipes don’t use cheese, the garlic is optional, and the consistency is more stiff and less runny. How to use sun dried tomato paste? Originally from Southern Italy, this amazing vibrant paste is more than a crowd-pleaser appetizer. It can be a condiment, a spreadable sauce, a pesto, a dip. Olive oil: you can either use extra virgin olive oil or, for convenience, you’re welcome to use the olive oil from the jar. Although most of the times this is not quality extra virgin olive oil, it’s infused with herbs, full of flavor, and it works fine in this recipe.

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