Olive Magazine

Angela Hartnett's tomato, mozzarella and basil salad

Published: December 19, 2014 at 2:28 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • serves 4

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
Nutrition:
NutrientUnit
kcal334
fat25.3g
saturates11.3g
carbs14.6g
sugars0g
fibre2.1g
protein12.9g
salt0.84g
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Ingredients

  • 8 plum tomatoes
  • 8 cherry tomatoes, halved
  • picked from 6 sprigs thyme leaves
  • (good quality) olive oil
  • 2 tbsp granulated sugar
  • 1 clove garlic, sliced
  • 2 × 125g balls buffalo mozzarella, sliced
  • a small bunch basil

Method

  • 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.

  • 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.

  • 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.

  • 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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