Preparation time: less than 30 mins
Cooking time: 30 mins to 1 hour
Serves 2
Vegetarian
Ingredients
For the oven-dried tomato confit
- 200g/7oz cherry tomatoes, halved
- 1 garlic clove, crushed
- 2 sprigs fresh thyme, leaves picked
- 25ml/1fl oz olive oil
- pinch sea salt
- freshly ground black pepper
- 2 tsp icing sugar
For the tomato vinegarette
- 2 sun-dried tomatoes (4 halves), roughly chopped
- 10 cherry tomatoes, quartered
- 1 tsp Dijon mustard
- 2 tsps red wine vinegar
- salt and freshly ground black pepper
- pinch sugar
- 2 tbsp olive oil
- 1 tbsp sesame oil
For the salad
- 120g/4½oz mozzarella, sliced
- 120g/4½oz cherry tomatoes, halved
- 1 small handful fresh basil leaves
- 1 small handful baby cress
Method
1. Preheat the oven to 85C/185F or to its lowest setting. Line a baking tray with greaseproof paper.
2. For the oven-dried tomato confit, place all of the confit ingredients except for the icing sugar into a bowl and mix well to combine. Then, place the tomato halves on the prepared baking tray, cut-side up. Dust with the icing sugar then place into the oven for 25-35 minutes, or until the tomatoes are wrinkled and dried.
3. Meanwhile, for the tomato vinaigrette, place the sun-dried tomatoes and cherry tomatoes into a food processor and blend until smooth. Strain the mixture through a fine sieve set over a bowl, pushing the mixture through with the back of a spoon until all of the juice is extracted. Discard the pips and skin.
4. In another bowl, whisk the mustard and vinegar together and season with salt, freshly ground black pepper and the sugar. Whisk in the olive oil until well combined, then mix in the strained tomato juices.
5. To serve, arrange the sliced mozzarella, cherry tomatoes and oven-dried tomatoes on a serving platter and drizzle over the tomato vinaigrette. Garnish with basil leaves and baby cress.
Cooking time: 30 mins to 1 hour
Serves 2
Vegetarian
Ingredients
For the oven-dried tomato confit
- 200g/7oz cherry tomatoes, halved
- 1 garlic clove, crushed
- 2 sprigs fresh thyme, leaves picked
- 25ml/1fl oz olive oil
- pinch sea salt
- freshly ground black pepper
- 2 tsp icing sugar
For the tomato vinegarette
- 2 sun-dried tomatoes (4 halves), roughly chopped
- 10 cherry tomatoes, quartered
- 1 tsp Dijon mustard
- 2 tsps red wine vinegar
- salt and freshly ground black pepper
- pinch sugar
- 2 tbsp olive oil
- 1 tbsp sesame oil
For the salad
- 120g/4½oz mozzarella, sliced
- 120g/4½oz cherry tomatoes, halved
- 1 small handful fresh basil leaves
- 1 small handful baby cress
Method
1. Preheat the oven to 85C/185F or to its lowest setting. Line a baking tray with greaseproof paper.
2. For the oven-dried tomato confit, place all of the confit ingredients except for the icing sugar into a bowl and mix well to combine. Then, place the tomato halves on the prepared baking tray, cut-side up. Dust with the icing sugar then place into the oven for 25-35 minutes, or until the tomatoes are wrinkled and dried.
3. Meanwhile, for the tomato vinaigrette, place the sun-dried tomatoes and cherry tomatoes into a food processor and blend until smooth. Strain the mixture through a fine sieve set over a bowl, pushing the mixture through with the back of a spoon until all of the juice is extracted. Discard the pips and skin.
4. In another bowl, whisk the mustard and vinegar together and season with salt, freshly ground black pepper and the sugar. Whisk in the olive oil until well combined, then mix in the strained tomato juices.
5. To serve, arrange the sliced mozzarella, cherry tomatoes and oven-dried tomatoes on a serving platter and drizzle over the tomato vinaigrette. Garnish with basil leaves and baby cress.
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