Ingredients for 4 people:50 g La Vialla Style Sun-dried Cherry Tomatoes1 onion (approx. 85 g)2 cloves of garlic2-3 sprigs of rosemary85 g pitted black olives100 ml Balsamico Bianco70 ml red wine1 jar Bombolini tomatoes (500 g)3 tbsp Extra Virgin Olive Oil salt pepper
Drain the oil off the sun-dried tomatoes and cut them into strips. Clean the onion, chop it together with the cloves of garlic, and sauté the chopped mixture with the olive oil in a heavy-bottomed frying pan. When it has turned golden brown, pour in the Balsamico Bianco, stir and leave to caramelise. Now add the chopped rosemary leaves, the olives – some whole, some sliced – and the strips of sun-dried tomato. Turn up the heat, pour in the red wine and let it evaporate completely. Add the Bombolini tomatoes (well drained of their water), stir and leave to cook for a few minutes. Season with salt and pepper, and there you have it - a fragrant, tasty dish that can also be served with toasted homemade bread (wholemeal or white).