Tag Archives: sundried tomatoes

Double Oregano Chicken 

The oregano is growing like a weed in the garden just now so I am trying to come up with ways to use it up.

Serves 6-8.


8 large chicken thighs, bone in, skin on

15g fresh oregano leaves

6 garlic cloves

12 sun dried tomato halves

5g fresh parsley leaves

2 tablespoons dried oregano

45mls olive oil

Salt and pepper


Whizz all of the ingredients, except the chicken, in a food processor to give you a thick paste.

Smear the paste all over the chicken and pop into the fridge to marinade for 4-8 hours.

Preheat the oven to 200 degrees Centigrade.

Place the chicken in a roasting tin, skin side up. Cover with foil and slide into the oven for thirty minutes.

After thirty minutes, remove the foil and baste the chicken with the pan juices, bake for a further 30-40 minutes, basting regularly, until the chicken is cooked through and well coloured.

Allow to rest for 10 minutes before serving.

Cheesy Pockets


Now, I know that they don’t look all that impressive but these are a fab way of elevating a bowl of humble soup or and afternoon snack to magnificent!

I use the thinnest bread I can find, this is mountain bread, nearly paper thin. Gluten free wraps work well too but I tend to warm them in the microwave to make them a little more malleable, if you are using tortillas, again warm them a little so they don’t split when you fold them.

I pop these on the barbecue to cook but you can use an oven, preheat it to 200 degrees Centigrade and then bake for 8-10 minutes.

Makes 8.


8 sundried tomato halves, drained

2 garlic cloves

200g feta

25g parsley leaves

8 thin flatbreads or tortillas

freshly ground pepper


Process the tomatoes, garlic, feta, parsley and pepper to form a paste.

Take a flatbread and spread one eighth of the paste in the centre and fold up carefully to seal.

Wrap in foil and continue with the remaining flatbreads until you have eight parcels.

Preheat your barbecue and once it’s hot, place the parcels on and cook for 10 minutes, turning once after 5 minutes.

Lentil And Tomato Soup


OK, bit of a cheat here!

I love sundried tomatoes, the flavour is so intense! By using them here you get a full on tomato flavour in a very hearty soup.

This recipe does make loads of soup, feel free to half but I make this quantity and freeze half for another day!

Serves 12-14.


60mls olive oil

2 onions, peeled and roughly chopped

3 cloves garlic, peeled and roughly chopped

150g, drained weight, sundried tomatoes in oil

pinch of chilli flakes

2 tablespoons ground coriander

450g red lentils, rinsed

750mls passata

2.2 litres vegetable stock

4 tablespoons tomato paste

2 tablespoons balsamic vinegar

salt and pepper


In a large stock pot or pan, heat the oil and gently cook the onions.

Once translucent, add the garlic and cook for a couple of minutes until fragrant.

Add the sundried tomatoes, chilli and coriander, stir through.

Add the lentils, passata, stock, tomato paste and vinegar. Combine well and bring up to a gentle simmer.

Simmer the soup for 30-40 minutes, stirring occasionally to stop it sticking to the pan.

Allow to cool slightly and then using a stick blender, blend the soup.

Season well.

Baked Brie With Sundried Tomatoes and Garlic


Got some leftover Brie?

We don’t often but I’ve now started buying it by the kilo, the boys can eat their body weight in cheese! This uses the last few slices up and we have it as a dip with some carrot sticks.

The sundried tomatoes that I have used here are the dry ones with no oil, if you are using the ones in oil, just use a a little of the jar oil instead of the extra olive oil in the recipes.

If you can get a hold of the dry tomatoes give them a try, I happily eat them straight out o the packet, the flavour is amazingly intense!!!

Serves 4 as a dip.


250g Brie

8 Sundried tomato halves

few sprigs of fresh thyme

1 garlic clove, very finely sliced

1-2 teaspoons olive oil

freshly ground pepper


Preheat the oven to 200 degrees Centigrade.

Cut the Brie into thick slices and lay in your oven proof dishes.

Roughly dice the tomatoes and divide between the two dishes.

Sprinkle over the thyme and garlic, drizzle over a wee bit o oil and season with pepper.

Bake in the oven for 10-15 minutes until the cheese is gooey!

Serve immediately.

Slashed Chicken With Sundried Tomatoes


Slasher chicken, as it is known in our house! Possibly due to the wielding of the cleaver or the dark red marinade!

I tend to buy whole chooks and then joint them myself, saves a heap of money but the boys tend to be leg, thigh and wing men so I’m left with the chicken breasts on the bone, sometimes I joint these too into four pieces but this is a great way to use them whole.

Serves 4-6 depending on the size of your chicken. Leftovers are great in quesadillas.


2 chicken crowns, skin on

150g drained sundried tomatoes

10 large basil leaves

2 cloves garlic

4 tablespoons of the oil from the sundried tomato jar

salt and pepper


Using a very sharp knife, I use my cleaver, cut deep slashes through the skin and into the chicken breasts, down either side of the central bone.

Process the sundried tomatoes, basil leaves, garlic, oil, salt and pepper to form a paste.

Cover each crown with the paste, pushing it well into the slashes and make sure the underside is covered too.

Cover and pop in the fridge for 4-12 hours.

Preheat the oven to 190degrees Centigrade.

Line a baking tray with parchment.

Take the chicken out of the fridge and pop the crowns, skin and meat side up, onto the prepared tray.

Scoop any solid leftover marinade out of the dish and spread over the chicken, leave any oil, there will be enough.

Bake for 45mins, basting every 10-15mins.

Allow to rest a little before serving.

Moroccan Chickpea Soup


A lightly spiced soup that can be vegetarian by swapping the stock.

Sundried tomatoes are not traditional but I think the add a stronger flavour than passata or sieved tomatoes.


3 tomatoes, cut into quarters

10 sundried tomato halves and 2 tablespoons of their oil

4 cloves garlic

150 mls water

1 tablespoon ground cumin

1 tablespoon ground coriander

1 teaspoon ground cinnamon

1/2 teaspoon ground cayenne

A pinch of saffron

3 x 420g tins chickpeas, drained and rinsed

1litre chicken or vegetable stock

zest of 1/2 a lemon

parsley to garnish


Process the tomatoes, garlic and water and oil, I use a stick blender.

Heat your soup pan over medium heat and add the tomato paste, cook for 30mins until thick and darker in colour.

Add the spices and cook for 1 minute.

Add the chickpeas and cook for 5 mins.

Finally, add the stock and lemon zest, bring up to a simmer and simmer gently for 20 mins.

Stuffed Chicken Breasts


This is a great way to bake skinless chicken breasts, lots of flavour and gluten free and the boys love it.

Leftovers are great sliced in a salad or popped in a sandwich. Thesealso work well prepared and then frozen raw to be used at a later date.

As the oven is on for the chicken I bake garlicky potatoes to go with this. I will post that recipe too!

Serves six.


100g Parmesan, grated

1 garlic clove, chopped roughly chopped

small bunch parsley, leaves only

100g drained weight sundried tomatoes

80g macadamia nuts

freshly ground pepper

6 chicken breasts, skinned and boned

12 slices prosciutto/ Parma ham


Preheat the oven to 180 degrees Centigrade.

Place the cheese, garlic, parsley,tomatoes and nuts in a food processor and whizz to make a rough paste.

Take the chicken breasts and cut the side open to make a pocket, try to keep the rear of the breast in one piece, that makes it easier for reforming with the prosciutto.

Stuff with a sixth of the tomato mix.

Wrap with two slices of prosciutto, wrapping both the front and back.

Place on a baking sheet.

Prepare the remaining breasts.

Bake in the oven for 30-40 mins.

Allow to sit before serving, serve warm or at room temperature.

Sundried Tomato and Feta Scones


Scones are so quick to make and they only take 7-10 mins to bake.

I make both savoury and sweet scones. The savoury scones are great served with soup or packed in the boys lunch boxes instead of a sandwich.

They freeze well and I have been known to pop frozen scones into lunch boxes so they are defrosted for lunch.

I use a 7cm cutter.

This recipe makes 16 scones.


450g plain flour

2 tablespoons baking powder

1 teaspoon salt

100g butter, cut into small pieces

150g feta cheese, drained and crumbled

100g sundried tomatoes,drained and chopped

300mls milk

1 egg, beaten


Preheat the oven to 220 degrees Centigrade.

Line two baking sheets with baking parchment.

Into a large bowl sift the flour, baking powder and salt.

Add the butter and rub in, it will take a while but you want it to be like breadcrumbs with no lumps of visible butter.

Now stir in the cheese and tomatoes.

Add the milk and using a palate knife mix together well. The wetter your dough the lighter your scones!

Very gently knead the dough, just enough to bring it together, on a floured surface.

Using your hand flatten slightly too 4cm thickness and cut out the scones using a fluted cutter.

Once there is no more space for the cutter, reform the dough and repeat until all of the dough has been used.

Place scones onto the prepared trays and brush with beaten egg.

Place them in the oven.

Bake for 7-10 mins, changing their oven shelves half way.

Allow to cool on a wire rack.