Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Angela Hartnett's tomato, mozzarella and basil salad
- Preparation and cooking time
- Total time
- Easy
- serves 4
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.
