Roasted cherry tomatoes and mozarella salad
Every year I plan to do a “Bridget Jones”, i.e write Christmas cards accompanied by a bottle of wine sitting in my living room feeling all ready for Christmas. She isn’t known to be well organised but I like the idea of the wine. My reality is instead that Christmas always seems to creep up on me and I end up running around like a maniac last minute worrying about everything I haven’t done and then as if by magic it comes together. I am hoping to end up somewhere a bit more organised this year and of course, that it will come together with the help of a little magic.
Being busy doesn’t stop me from thinking abut food and I bought some cherry tomatoes on the vine the other day. They looked fine and tasted ok but as it often is in the winter, they don’t have a lot of taste. Roasting them is perfect, it brings out and intensify the favour. I was in the kitchen cooking and thought I would roast off some tomatoes and make a salad with some left over mozzarella.
Roasted cherry tomatoes
preparation time 5 minutes
cooking time 20-25 minutes
oven 170C or 340F
serves 2 as a starter
- 10 cherry tomatoes
- extra olive oil
- a pinch of sea salt
Cut the tomatoes in half. Add the oil, salt and pepper before roasting the tomatoes.
I didn’t add any herbs as I was just after the tomato flavour. Roast the tomatoes until they start to caramelize on the edges and let them cool slightly.
Plate them with shredded fresh mozzarella cheese, shallot onion rings and cress. Drizzle with olive oil and enjoy. The tomatoes have tons of flavour and I couldn’t resist pairing them with the classic mozzarella that added soft creaminess and the sharpness of the onion.
This is a very simple dish with humble ingredients, showing a little patience can bring out so much flavour. A perfect dish when you just have a little time to stop but want something really tasty.