Salad of slow-roasted tomatoes with mozzarella & basil recipe
A simple and delicious salad of slow-roasted tomato with mozzarella and basil on a bed of rocket.
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Ingredients
- 1 kg tomatoes any and a variety
- extra virgin olive oil
- red wine vinegar
- sea salt flakes Maldon & black pepper
- 1 tablespoon sugar
- a small handful basil leaves
- 375 grams buffalo mozzarella or fior di latte 3 x balls
- 3 handfuls of fresh wild rocket
Instructions
- preheat the oven to 140C. Cut the tomatoes into bite sizes or halve cherry and rosa tomatoes. If they are small, leave them whole. Scatter them on a large baking tray and drizzle over a good glug of olive oil and a few splashes of red wine vinegar. sprinkle the sugar, salt and pepper. Roast for 1 1/2 hours until the tomatoes are starting to burst but still hold their shape.
- Allow the tomatoes to cool slightly. Arrange the rocket on a large serving plate and spoon the tomatoes over this making sure to scrape off all the sauce. Tear the mozzarella up slightly and place this on top. Scatter over the basil leaves and serve.
Notes
This salad is best eaten freshly made. Any leftovers may be stored in the fridge, but the leaves will wilt.