What's more, keeping a jar of sun-dried tomato pate in the refrigerator comes in very handy for flavoring legume soups or vegetable soups-just add a spoonful to legumes and soups to make it tasty and special. Dried tomato pate is a delight for the palate and lends itself to several culinary solutions. In the winter season it gives dishes the taste of summer, but not only that, its concentrated flavor helps us create tasty dishes in all seasons.

Cooking Tips: Swordfish with sun-dried tomato pate Ingredients: swordfish, shallots, extra virgin olive oil, sun-dried tomato pate, black pepper, lemon-flavored extra virgin olive oil, shelled almonds. Sauté a thinly sliced shallot in a pan, then lower the heat and add the swordfish, cook on both sides. Once cooked, transfer the swordfish to plates by laying it on top of a base of sun-dried tomato pate, add a sprinkle of black pepper, a drizzle of lemon-flavored extra virgin olive oil, raw, and a few slivers of almonds. This recipe is also great with sea bream or cod.

Matched products: extra virgin olive oil, lemon-flavored extra virgin olive oil, shelled almonds.