A relatively small amount of sun-dried tomatoes gives a gourmet touch and a burst of flavour to a variety of recipes.


Preparation time:  15-20 min. Serves:  4

·         8 cups of pasta with grooves (ziti,etc)

·         30 sundried tomatoes (not packed in oil)

·         1 can of pitted black olives

·         1/4 cup olive oil (optional)

·         1 cup of vegetable broth

·         3 cloves of garlic

·         3 tablespoons of dried rosemary

·         1 tablespoon of dried parsley

·         1 tablespoon salt and pepper (or to taste)

Place the pasta in a large saucepan and fill with water to cover the pasta.  Bring to boil.

While the pasta is cooking, place the sundried tomatoes in a shallow bowl covering them with water. Microwave for two minutes, or until soft.  Carefully pat dry and chop into small pieces. Chop the entire can of olives.

Don't forget to check the pasta - stir occasionally.

In a blender, food processor or hand blender, add the sundried tomatoes, olives, olive oil, herbs and spices. While blending, add the vegetable broth to create a loose, yet chunky paste.

Check the pasta.  Cook until just tender. Drain the pasta well. 

Mix the sundried tomato sauce with the pasta, making sure the sauce clings to the grooves in the pasta. Serve immediately.



Prep time: 10 min.; cooking time: 6 min. Serves: 6

·         1/3 cup Swanpack dried tomato bits

·         4 tablespoons butter, softened

·         2 teaspoons dried basil

·         1 large clove of pressed garlic

·         Salt and pepper

·         Flour

·         2 eggs, slightly beaten

·         3/4 cup seasoned breadcrumbs

·         6 Snapper fillets (about 6 oz. each)

·         3 tablespoons vegetable oil, for frying


In small bowl, cover tomatoes with hot water; set aside 10 minutes.  In second small bowl, mix butter, basil and garlic thoroughly to blend. Season snapper with salt and pepper. Dust with flour, then coat with egg and crumbs; set aside. 

Thoroughly drain tomatoes; mix into butter mixture. In large non-stick skillet, heat oil over medium heat.   Add snapper (in two batches, if necessary). Fry until nicely browned and opaque throughout, turning once; transfer to six serving plates. Top each serving with about 1 1/2 tablespoons tomato butter.

Note:  Try tomato butter on cooked broccoli, green beans, zucchini, carrots, or on split and fluffed baked potatoes.