Sandhurst Semi-Dried Cherry Tomatoes

Sandhurst Semi-Dried Cherry Tomatoes

Fans of sun-dried and semi-dried tomatoes have a new treat in store - quite literally! Proving that good things come in bite-sized packages, Sandhurst Fine Foods has brought Semi-Dried Cherry Tomatoes to supermarket shelves for the very first time.

In a tasty twist on the Mediterranean classic, the new Semi-Dried Cherry Tomatoes pack all the punch of sweet cherry tomatoes combined with the rich savoury flavour of their sun dried counterpart. The bite sized delights uniquely capture and jar the essence of fresh, plump and juicy tomatoes, sending the senses straight to Southern Italy.

Infused with traditional Italian flavours of basil, oregano and garlic, Sandhurst Semi-Dried Cherry Tomatoes can form the basis of deliciously easy dinner - simply stir through pasta for an instant feast. Ready to eat, they're also perfect for adding some style to salad, punch to pizza or status to a sandwich.

Family run for over 20 years, Sandhurst Fine Foods provides Australians a true taste of home-style Mediterranean food, created using traditional methods that have been handed down from generations of Italians.

Sandhurst Fine Foods can be found Australia-wide - from supermarkets to speciality food stores. Their products are also used in menu items in hundreds of cafes across the country, including Salads Works and Vivo cafe in Sydney CBD.

Sandhurst Semi-Dried Cherry Tomatoes, RRP: $5.99

For stockist details and a selection of tantalising recipes, visit www.sandhurstfinefoods.com.au

Basil and Tomato Arancini

Makes 25
Ingredients
4 cups cooked Arborio Rice
100g Sandhurst Semi-Dried Cherry Tomatoes, drained and cut into 3mm dice
p cup grated Parmesan 5 eggs, beaten
25 baby bocconcini
p cup Basil Pesto, plus more to serve
2 cups plain flour
3 cups fresh breadcrumbs
Vegetable oil, for deep frying

Method
Combine rice, Semi-Dried Cherry Tomatoes, Parmesan and cup of the beaten eggs.
Combine bocconcini and pesto in a separate bowl.
Have three trays on work surface one containing the remaining beaten egg, one the flour and one the breadcrumbs.
To shape arancini, take a dessertspoonful of the rice mixture and press a bocconcini into the centre. Spoon a little more rice on top, then shape into a ball enclosing bocconcini, squeezing mixture together with your hands. Let excess rice fall back into bowl. Carefully roll in flour, then egg and then breadcrumbs. Place on a tray lined with baking paper.
Repeat with remaining mixture.
Refrigerate arancini for at least an hour.
To cook, heat 10cm oil in a deep pot, carefully lower in arancini and cook, turning frequently, until golden. Remove with a slotted spoon and drain on paper towels. Keep warm while cooking the remainder.
Serve with basil pesto.