The Sun – dried Tomato SO moelleux The Tomato & Co

Recipe for 10 sandwiches


Product used
The 140g Sun-Dried Tomato SO moelleux

  1. Ingredients

    • 200g butter
    • 30g roasted pine nuts
    • 1 bunch of basil
    • 2 cloves of garlic
    • 200g olive oil
    • 2g salt
    • 1.5kg tomatoes
    • 10g salt
    • 25 g sugar
    • 3g pepper
    • 100ml olive oil
    • 2 cloves of garlic
    • 1 sprig of thyme
    • The tomato seeds
    • 70g brown sugar
    • 50g Banyuls vinegar
    • 3 cloves of garlic
    • 1 sprig of thyme
    • 50g flaked almonds
    • 200g strawberries
    • 1 bunch of basil
    • 100ml olive oil
    • 2 pieces of burrata cheese
    • 100g Parmesan shavings
    • 1 Treviso radicchio
    • 30 orange cherry tomatoes


    1. To prepare the pesto butter, begin by creaming the butter until soft. Finely blend the pine nuts, garlic and basil, add the salt and the creamed butter, blend it evenly and chill.
    2. For the slow roasted tomatoes, hull the tomatoes, cut them into 4 and de-seed them (keep the seeds for the ketchup). Place the de-seeded quarters on a baking sheet with greaseproof paper, season with salt, sugar and pepper, add the olive oil, garlic and thyme and roast for 4 hours at 90°C.
    3. To make your homemade Ketchup, heat the brown sugar in a saucepan and once it has caramelised, deglaze with the vinegar, add the tomato seeds, the garlic, almonds and thyme and cook in the oven for 40 mins at 140°C. Blend, sieve, adjust the seasoning and chill.
    4. For the strawberries seasoned with basil, cut them in half, chop up the basil, mix them all with the oil and leave to marinade for a minimum of 3 hours.
    5. Cut the small tomatoes in half and finely chop the Treviso radicchio.
  2. Procedure

    1. Cut the bread in half, spread it with pesto butter, add the seasoned cherry tomato halves and the marinated strawberries, then cover with the slices of slow roasted tomatoes and the crushed burrata cheese. Add the Treviso radicchio and the Parmesan shavings.