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Angela Hartnett's tomato, mozzarella and basil salad
Published: December 19, 2014 at 2:28 PM
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serves 4
Easy
Total time: 2 hrs and 30 mins
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This is Angela Hartnett's take on the classic Italian salad. The tomatoes are roasted in order to concentrate the flavour. Use a good-quality mozzarella for this recipe.
Vegetarian
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Ingredients
Nutrition
-
8 plum tomatoes
-
8 cherry tomatoes
halved
-
picked from 6 sprigs thyme leaves
-
(good quality) olive oil
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2 tbsp granulated sugar
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1 clove garlic
sliced
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2 × 125g balls buffalo mozzarella
sliced
-
a small bunch basil
Nutrition: per serving
- kcal334
- fat25.3g
- saturates11.3g
- carbs14.6g
- sugars0g
- fibre2.1g
- protein12.9g
- salt0.84g
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Method
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step 1
To prepare the plum tomatoes, make a little incision with a sharp knife in the top of each one. Blanch the tomatoes in boiling salted water for 10 seconds. Drain and immediately plunge into a bowl of iced water – this will make the skins easier to remove. Peel and cut in half lengthways. Remove all the seeds with a teaspoon.
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step 2
Heat the oven to 120c/fan 100c/gas mark ½. Drizzle the base of a shallow roasting tin big enough to hold all of the tomatoes with 1 tbsp olive oil, season and sprinkle in half the sugar. Put the plum and cherry tomatoes in the tin, cut-side up, in one layer. Drizzle with 1 tbsp olive oil, season and sprinkle with the remaining sugar. Scatter the thyme leaves and garlic slices over and around the tomatoes.
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step 3
Bake for 1-2 hours until the tomatoes begin to shrivel up. Halfway through the cooking time, turn the plum tomatoes over and remove the cherry tomatoes.
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step 4
Toss the cooked tomatoes with the mozzarella and basil, and check the seasoning. Serve on individual plates with a drizzle of olive oil.
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