Simply delicious, flavoursome and so handy for anti-pasta, for salads, layered with mozzarella and basil leaves, and adding to dishes that need some layers of flavour – lasagne, moussaka, vegetable tarts or simply stirred into hot spaghetti with a drizzle of hot olive oil and plenty of chopped herbs, or threaded onto skewers of grilled chicken, mushrooms and onion chunks.
Chop tomatoes into halves and scoop out the seeds and watery centres. Slice up carrots, red or orange peppers and then brush with a mixture of Ion Pine Syrup mixed with a dash of soy or Worcester sauce, or for more piquancy, a dash of balsamic vinegar. Lots of black peppers and a good sprinkle of ground salt is all that’s needed. Put in a hot oven for fifteen minutes to cook and then five minutes under hot grill to caramelize a little. Use as needed, or allow to cool, pour over more olive oil and keep in the fridge and they will be a handy ingredient for some speedy flavours.