Tag Archives: sundried tomatoes in oil

Stuffed Portobello Mushrooms with Blue Cheese

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These are great way to use up a small piece of cheese and make it the star of a dish. I have used a little Gorgonzola here but feel free to use what ever you have in the fridge.

Serves 4.

Ingredients

4 large portobello mushrooms

100g sundried tomatoes, chopped with scissors

10mls oil from the sundried tomatoes

80g red onion, finely diced

4 large basil leaves, chopped roughly

30g blue cheese

salt and pepper

Method

Preheat the oven to 200 degrees Centigrade.

Remove the stems from the mushrooms.

In a bowl combine the chopped tomatoes, oil from the jar, finely diced red onion and basil.

Spoon into the mushrooms.

Divide the cheese into four and crumble  over each mushroom.

Season well.

Bake for 15mins.

Sundried Tomato Pasta Sauce

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This sauce has a real tomatoey kick to it!

It is also my pantry go to sauce when I need a quick dinner, it is seriously tasty, just adjust the sugar, salt and pepper to your own taste.

To make this gluten free just use gluten free pasta, to make it dairy free and  vegan just omit the mozzarella.

Serves 4-6.

Ingredients

2 tablespoons oil from the sun dried tomatoes

1 onion, diced finely

2 cloves garlic, minced

1 teaspoon dried oregano

a pinch of chilli flakes

150g sundried tomatoes, roughly chopped

750mls passata/sieved tomatoes

1 tablespoon tomato paste

caster sugar

salt and pepper

100g fresh mozzarella, drained, dried and torn

Method

Heat a large frying pan over a medium flame.

Add the oil and once hot add the onions and cook until soft.

Add the garlic and cook for a couple of minutes.

Add the chopped sundried tomatoes, oregano and chilli flakes followed by the passata and tomato paste.

Season well and bring up to a simmer.

Simmer gently until thickened, check seasoning and add a little sugar if needed.

Cook your pasta as per instructions, drain and tip into the frying pan, stir well and tear some fresh mozzarella, if using, over the top.