Sun-dried tomatoes are ripe tomatoes which have lost most of their water content after spending a majority of their drying time in the sun. Distinctively tart in flavour, they have a chewy texture and intense flavour, which lends itself nicely to a range of uses.
Here, Norman Fu, chef lecturer at Westminster Kingsway College, shares five great ways to use this sunshine-packed product…
- Brilliant Bread
Coarsely chop some sun dried tomatoes and add to focaccia bread mix, along with mixed pitted olives for an Italian-influenced bread
- Romesco Sauce
Blend some sun dried tomatoes with roasted red peppers, toasted almonds, fried bread, saffron, olive oil, sherry vinegar and some passata if necessary to thin out. This traditional Catalonian sauce is generally eaten with fish and seafood.
- Red Pesto
Add some sun dried tomatoes to pine nuts, grated Parmesan cheese, garlic and olive oil, liquidise and add chopped parsley, for a tasty pesto
- Clever Canape
Wrap a sun dried tomato and a basil leaf around a bocconcini (small mozzarella cheese), then skewer with a cocktail stick for a simple tasty canapé.
- Get Stuffed
Chop and pack some sun dried tomatoes into pitted green Manzanilla olives for an alternative to the traditional stuffed olive for cocktails/garnishes.
About: Norman Fu
Norman Fu BSc (Hons) PGDipChem is a 2nd Year Professional Chef Diploma Co-ordinator at Westminster Kingsway College
He embarked on his catering career apprenticed to his father, and trained in classical Cantonese and banquet cooking. After studying chemistry at university, he returned to his greatest love, cooking. After working in London and Hong Kong, he returned to London, where he took up his role at Westminster Kingsway College, first heading up the newly formed Chinese Cookery School in 1999, then moving into mainstream teaching on the Professional Chefs Diploma. He has now clocked up an impressive 18 years’ service at the college.
Norman’s team of three students – Anthony Sparks, Jodie Whitehead and Lorenzo Guerrero – were first runners up in the 2018 Country Range Student Chef Challenge. They wowed the judges with their three-course menu on the theme of ‘Around the world in three spices’, which included a starter of seared chilli cured mackerel tartare, pickled and charred Napa cabbage, avocado and sweet chilli soy dressing.