Slow roasted cherry tomato and mozarella toasts
Slow roasted cherry tomato and mozzarella toasts
Slow roasting really brings out the deep, sweet flavour of the cherry tomatoes in this light toasty snack.
Make the sauce ahead of time and keep in the fridge for a couple of days or freeze ready to use at any time. It can also be used to top chicken, fish or pasta or thinned to make a delicious soup.
Makes about 500ml of sauce – use some for your toast and freeze any leftovers
(ready in about 40 minutes)
700g cherry tomatoes
2-3 garlic cloves, very finely chopped
2 tablespoons olive oil plus extra for drizzling
1 tablespoon balsamic vinegar
Good grinding of salt and pepper
Ciabatta bread or a French baguette, sliced
A few torn basil leaves
Couple of thin slices of mozzarella cheese per toast
1 Use a sharp knife to put a cross in the top of each tomato – if they split when picked then don’t bother with the cross.
2 In a large bowl mix together the oil, vinegar and garlic. Tip in the tomatoes and toss to make sure everything is coated. Put in a single layer in a shallow ovenproof dish so that they are fairly tightly packed.
3 Pop in the oven 180C/fan160/350F/gas4 for about 30 minutes until the tomatoes are tender and just beginning to char at the edges.
4 Use a slotted spoon to put the tomatoes into a sieve. Push through to make a thick sauce, leaving the pips and skin behind. Use the leftover juices in the dish to make it to the right consistency for you. (Cook’s perk – dip some crusty bread into any leftover juices!)
5 Drizzle your bread with some olive oil and toast lightly on one side under a preheated grill
6 Spread some of the sauce over the untoasted side and scatter with some torn basil leaves
7 Top with some thin slices of mozzarella cheese and pop under the grill for a few minutes until melted and turning golden brown at the edges
Enjoy whilst they’re still warm but serve with extra bread and some more sauce