Angela Hartnett’s tomato, mozzarella and basil salad

  • serves 4
  • Easy

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.



  • 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


  • 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.

Nutritional Information

  • Kcals 334
  • Carbs 14.6g
  • Protein 12.9g
  • Fat 25.3g
  • Salt 0.84g
  • Saturates 11.3g
  • Fibre 2.1g