Tuesday, 11 June 2013

This paste is excellent in most dishes like soups, pasta, stews, in sandwiches etc. I first discovered a paste similar when shopping in the borough market in London and decided I couldn't live with out it, so I've made my own version.

INGREDIENTS
Sundried tomatoes
2 teaspoons of Fennel seeds
2 cloves of Garlic
Chilli
Olive Oil (a fruity green number)

INSTRUCTIONS
1. Buy or make your own sun dried tomatoes. Start with decent quality tomatoes.
2. Chop tomatoes finely
3. Add fennel seeds (you can crush then a bit)
4. Add chopped garlic and chilli
5. Add enough olive oil to cover the mix and make it air tight

This whole mixture will now swell and become an aromatic paste, stir in about 1 week

See more recipes "From the Galley"