Cape Treasures Sundried Tomato Savouring Relish

Sundried Tomato Savouring Relish

The rich depth of sundried tomatoes, made on a base of aubergine to smooth out the flavour edges on the palate, makes a sublimely delicious relish : intensely tomato, surprisingly smooth, exceptionally flavourful.

Use it on sandwiches, on cold meat or cheese platters, it is an excellent topping for flame-grilled beef steak. For vegetarian guests, blend a spoonful into some olive oil and drizzle over a tomato and mozarella salad with basil pesto and a sprinkling of pine nuts. Great with quiches or use as a topping for Bruchetta with sliced black olives.


Cape Treasures Sundried Tomato Savouring Relish: Vegetable tart before baking

Tomato & Vegetable Tart

Line a 28cm tart tin with short crust pastry, blind bake at 180⁰C for 20 minutes or until golden and allow to cool. Toss 750g cherry tomatoes with 15ml olive oil, season with salt and pepper, roast in the oven until tender (while the pie crust is baking) (or lightly fry on stove top). Lightly fry 1 sliced red onion and 2 sliced baby marrows in a little oil, season. Spread the Sundried Tomato Relish on the tart base, top with the onion mixture and then the tomatoes. Tear off pieces of mozzarella cheese and dot in between the vegetables. Bake until the cheese is melted. Top with shredded basil and serve.

TIP: Before blind baking the pie crust, prick the base with a fork several times to prevent the base from rising.

Cape Treasures Sundried Tomato Savouring Relish : slice of baked Tomato and Vegetable Tart


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