Tomatoes are a great addition to a dish in this blazingly gorgeous weather we are having due to their lycopene component. This is a phytonutrient which is capable of protecting the skin from harmful UV rays. Obviously, it is not advised as a substitute for sunscreen however, very useful for that incidental sun exposure we encounter on a sunny day. Using raw tomatoes will not be effective if it is the lycopene content you are after. This phytonutrient is trapped in the wall of the cell so needs breaking down by gently cooking.
I love to whizz up this tasty relish during summer months to use on top of salads, with fish dishes or as a pasta sauce. Shop bought pasta sauces are generally loaded with sugar and other additives. This version is incredibly nourishing, additive free and draws on natural sweetness from the plant-based ingredients used.
Ingredients:
70g pine nuts
2 roasted red peppers
2 large roasted tomatoes
4 sun-dried tomatoes
1 tablespoon lemon juice
4 tablespoons extra virgin olive oil
1 small garlic clove crushed
How to:
Cut peppers and tomatoes into quarters, de-seed. Roast until tender, popping the peppers into the oven prior to the tomatoes as they take longer to cook.
This takes around 20-30 minutes. When these have cooked, blend with the other ingredients until smooth. Or leave less blended if you prefer a relish type consistency.
