My tomatoes are nearly ripe and I'm so looking forward to this summer favourite, especially as we have a humongous pot of basil in the polytunnel!
It's my take on the Caprese salad, but it's really worth the time you put into it.
Cherry or small tomatoes work best. You can also make a large batch of basil oil as it'll last a while if sealed in a jar and stored somewhere cool.
For the confit tomatoes:
About 100g tomatoes per person, halved.
Place, cut side up, on a baking tray and spray with frylight (or similar spray oil) and sprinkle with dried oregano. I also add salt, pepper and some garlic granules, though you could add fresh garlic near the end of their cooking time. Pop in a warm oven (I use a halogen oven, 140c) for an hour or two. They need to be nicely drying out.
Meanwhile, make your basil oil.
Drop a big bunch of basil into boiling water for just a few seconds; drain, then plunge into iced water and then drain again. Add 100mls virgin oilve oil to a blender and add the basil leaves. Zizz till smooth and transfer to a clean jam jar.
Assemble salad:
tear mozzarella (about 30g or 1oz per person) and mix with the tomatoes. Drizzle over just a little of the basil oil. If you use roughly 15ml prepared basil oil per person, that should be enough, though more is always tasty!
Season and garnish with more shredded basil.
My fitness pal has this coming in at 122 cals per person. Serve with antipasti of cold meats, salami and prosciutto crudo, though of course, that's not calorie counted here!
It's my take on the Caprese salad, but it's really worth the time you put into it.
Cherry or small tomatoes work best. You can also make a large batch of basil oil as it'll last a while if sealed in a jar and stored somewhere cool.
For the confit tomatoes:
About 100g tomatoes per person, halved.
Place, cut side up, on a baking tray and spray with frylight (or similar spray oil) and sprinkle with dried oregano. I also add salt, pepper and some garlic granules, though you could add fresh garlic near the end of their cooking time. Pop in a warm oven (I use a halogen oven, 140c) for an hour or two. They need to be nicely drying out.
Meanwhile, make your basil oil.
Drop a big bunch of basil into boiling water for just a few seconds; drain, then plunge into iced water and then drain again. Add 100mls virgin oilve oil to a blender and add the basil leaves. Zizz till smooth and transfer to a clean jam jar.
Assemble salad:
tear mozzarella (about 30g or 1oz per person) and mix with the tomatoes. Drizzle over just a little of the basil oil. If you use roughly 15ml prepared basil oil per person, that should be enough, though more is always tasty!
Season and garnish with more shredded basil.
My fitness pal has this coming in at 122 cals per person. Serve with antipasti of cold meats, salami and prosciutto crudo, though of course, that's not calorie counted here!
Thank you for sharing it.
