Wednesday 06th of July 2022

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Jacklin Organic Dried Tomatoes

Drying is one of the oldest methods of preserving foods naturally. Our tomatoes are picked ripe and dried completely in food dehydrators instead of sun drying. This eliminates the risks of contamination, scorching and the need for preservatives. They are also enjoyed by raw food enthusiasts. Bursting with B-complex vitamins and lycopene, Jacklin Organic Dried Tomatoes are delicious tossed in salad, smoothies, pizza, pasta, stew or taken along as a perfectly wholesome snack pack. Try out some of the suggestions below and e-mail us some of your recipe ideas  This e-mail address is being protected from spambots, you need JavaScript enabled to view it  



Snack time

Eat them straight out of the packet as a healthy low-calorie, low-salt snack.  Perfect for lunch boxes and backpacks.



Sprinkle on butternut soup as a flour-free alternative to croutons.


Flavour Burst

Liven up salads, snacks and  vegetables such as broccoli, potato or squash, by sprinkling crushed Jacklin Organic Dried Tomatoes on top with a drizzle of extra-virgin olive oil.


Summertime Savoury Smoothie

Combine and blend until smooth: Jacklin Organic Dried Tomatoes, organic yoghurt, few organic basil leaves, cucumber, dash of tahini paste, sprinkle of sunflower seeds and season to taste. Serve chilled.


Salad Dressing

 Soak  ¼ cup Jacklin Organic Dried Tomatoes in 25ml warm water for 10 minutes, add 10ml olive oil,  10ml apple cider vinegar, pinch organic dried basil (and dried chilli if you like it hot) and blitz in liquidizer. Pour over salad. Bottled dressing keeps in fridge for 4 days.



Simple pizza base: add 4T olive oil and 1/2 cup warm water to 2 cups organic gluten-free flour, knead and roll out thinly on floured surface roll up sides slightly to contain toppings.  Brush with Jacklin Organic Tomato & Basil Sauce.  Add Jacklin Organic Dried Tomatoes, top with basil, oregano and organic mozzarella before baking in pizza oven or normal oven on floured baking sheet at 180oC for 15 minutes.



Follow your favourite quiche recipe. Add dried tomatoes on quiche base before adding other toppings and baking.


JACKLIN ORGANIC’s Dried Tomato Muffins (Makes 12)


½ pkt Jacklin Organic dried tomatoes crushed

1 t organic dried basil/ oregano/ parsley

1 pinch cayenne pepper or mustard

1 ½ cup sifted organic flour

1 tsp bicarbonate of soda

½ cup organic grated cheese or crumbled organic feta cheese.

2 finely chopped organic shallots (leek/ onion/ garlic may also be used)

1 cup organic buttermilk

1 organic egg

4T extra-virgin olive oil + some for brushing



Set oven to 190oC. Lightly brush 12place muffin pan with olive oil and set aside. Mix dry ingredients in a bowl. Add cheese and shallots and mix lightly with a fork. Whisk buttermilk, egg and oil together until frothy and mix lightly into mixture. Drop spoonfuls into muffin tin and bake for 20min until golden.



JACKLIN ORGANIC’s Dried Tomato & Goats Cheese Starter (Makes 6)


¼ pkt Jacklin Organic Dried Tomatoes

1.5 cups crumbled organic goat’s cheese, divided into 6 portions (goat’s cheese may also be replaced with roasted butternut for a cheese-free alternative)

18 organic basil leaves

Seasoning: ground black pepper

6 sheets phylo pastry

15ml olive oil for brushing



Set oven to 180oC. Place baking sheet onto baking tray. Brush first phyllo sheet with olive oil.  Place a line of Jacklin Organic Dried tomatoes across lower part of phyllo sheet leaving 10cm borders. Place 3 basil leaves evenly spaced on top of tomato layer. Place 1 portion crumbled organic goat’s cheese on top of basil. Season. Fold left and right borders over towards center, covering the filling and then fold lower border upwards, rolling the phyllo to the top until you it resembles a large spring roll. Make sure that the last fold is tucked under the roll. Place on baking sheet and brush with more olive oil. Repeat until all six rolls are complete. Bake for 15 minutes or until golden. Serve hot or cold sliced in half to reveal contents.