“Knowledge is knowing that tomatoes are fruit. Wisdom is knowing not to put them into a fruit salad.”
Or you could just make this rather nice Sun-Dried Tomato and Basil Bread.
This recipe came from 1000 Vegetarian Recipes From Around The World, published by Parragon Books. Right, I’d normally put a link about here so that you could go buy the book, but I think that it might be out of print. I looked on Amazon, but there is NO WAY that I’m going to recommend a book that is now costing upways of £43 second hand to you. If you can find it in a second hand or charity shop though, it’s well worth a lower price. I believe that we got my copy from Asda about 6 years ago and it cost either £4.99 or £9.99. Far more reasonable. see also : Mixed Bean and Pasta Salad recipe
Right, about this bread. It’s lovely. It would go terribly well with Italian foods, but we decided to have it with a simple goats cheese salad and it made a lovely summers’ lunch. I slightly changed the quantities and used fresh Basil instead of dried, but that’s just because that’s what I had lying around. see also : How To Make Greek Koliosalata or Smoked Mackerel Salad Dip
- 1 sachet dried yeast
- 1 tsp sugar
- 300ml warm water
- 450g string white bread flour
- 1 tsp salt
- a large handful of fresh basil, roughly torn
- 2 tbsp tomato puree
- 10 sun-dried tomatoes
- margarine for greasing (or you could use a little of the sun dried tomato oil)
Place the flour, yeast, salt and sugar into a large bowl and stir together. Add the tomato puree and the water and mix to form a soft dough. Leave in a warm place to rise to at least doubled in size. Once it’s risen, pat out the dough into a circle and place the sun dried tomatoes and the torn basil on the dough. Roll the dough over and knead to make sure that they are evenly distributed. Shape into a loaf shape and place in a 2lb loaf tin to rise again. Bake in a preheated oven of 190C/375F/Gas5 for 30 to 35 minutes. Cool on a wire rack.