Monthly Archives: September 2011

Sun Dried Tomatoes

This is a great way to use up the glut of tomatoes that are inevitable at the end of the growing season. I believe that if you cover them in oil in an air tight container they will keep for several weeks but to be honest mine have never lasted long enough to test this!

Tomatoes - Ready for the drying in the oven

Recipe: Sun Dried Tomatoes


  • Tomatoes
  • Garlic Cloves
  • Olive Oil


  1. Preheat a low oven about gas mark 2, 150 C or 300 F.
  2. Slice the tomatoes in half if they are cherries or quarters if they are larger.
  3. Place the tomatoes, cut side up, in a roasting tin, drizzle with olive oil and scatter garlic cloves halved.
  4. Put the tin in the oven for about an hour until the tomatoes have decreases in size and lost the majority of their water.
  5. When you are ready to eat them, season the tomatoes with salt and pepper. Serve with fresh Italian bread such as focaccia.

Quick notes

I haven’t put any quantities in as it really depends on the amount of tomatoes that you have and the size of your tin.


You can add herbs to this such as thyme or oregano.

Preparation time: 5 minute(s)

Cooking time: 1 hour(s)

Diet type: Vegetarian

Culinary tradition: Italian

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Italian Grand Prix

Trulli Castagno Puglia - a perfect place for a holiday

At last the Grand Prix has left the realms of Northern Europe and heavy foods. So back into the sunshine and the endless possibilities of Italian food. As you can probably tell from my blog I am  into Italian food – in a big way. I love their use of few ingredients to make combinations of  bold flavours.

Rich and I were entertaining our vegetarian friends for the race which meant that the menu had to deviate slightly from anti pasti, pasta, meat and dessert formula that any decent Italian meal follows. But being vegetarians, our friends are very into their cheese (personally I don’t understand how you can eat rennet but not meat but hey-ho!). Italian cheeses are perfect for cooking and I managed to get one into each course. The vegetables that I grow in my garden are also perfectly suited to Italian cusine and our tomato crop this year has been a bumper one.

Italian Vegetarian Feast



  • Trofie Pasta with Cavelo Nero


  • Borage and Ricotta Cannelloni


  • Amaretti & Raspberry Marscapone
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