Ingredients
- plum tomatoes 8
- cherry tomatoes 8, halved
- thyme leaves picked from 6 sprigs
- olive oil (good quality)
- granulated sugar 2 tbsp
- garlic 1 clove, sliced
- buffalo mozzarella 2 × 125g balls, sliced
- basil a small bunch
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.
Nutritional Information
- Kcals 334
- Carbs 14.6g
- Protein 12.9g
- Fat 25.3g
- Salt 0.84g
- Saturates 11.3g
- Fibre 2.1g
