Smoked Paprika Seasoning by Cape Treasures
Sweet paprika, dried and smoked where the paprika is grown, by the people who grew it, is pure flavour enchantment for people who love smoky flavours.
Smoked Seasoning has an affinity with tomatoes, cheese and beef - a pinch of Smoked Seasoning is wonderful in pasta sauces and on pizza - its great on salads, in 'bakes' (like Macaroni & Cheese or a potato bake)- and it makes baked cheese crusts super special.
Smoked Seasoning and Smoked Olive Oil make tomatoes extraordinary. Try it on tomatoes sundried, partly dried, fresh, warm and ripe - alone, or several types together...
Rub the inside of a bowl with a cut clove of fresh garlic. Add at least 3 types of tomatoes: finely shredded dried, semi-dried halves and fresh, sweet, mini-Roma tomatoes (warm and ripe - not cold). Crumble a generous pinch of Smoked Seasoning over the tomatoes, drizzle with Smoked Olive oil, add a handful of torn fresh basil, cubes of Buffalo Mozarella and top with lightly toasted pine nuts. Serve with rare roast beef and fresh sourdough bread - pure tomato bliss.
PS: Smoked Seasoning is bacon for vegetarians!