Smoky roasted tomato and crumbed bocconcini supper

Recipe from: 4/1/2006 12:00:00 AM
recipes tomato vegetarian

Ingredients 12
Servings 4
Time 00:25

Ingredients

  • 12
    baby marrows, sliced
  • 6
    garlic cloves
  • 125
    ml
    (1/2 cup) olive oil
  • 12
    ripe tomatoes
  • 2
    chillies
  • 250
    ml
    (1 cup) basil
  • 5
    ml
    salt
  • 5
    ml
    freshly ground black pepper, to taste
  • 2
    free-range eggs, beaten
  • 500
    ml
    (2 cups) breadcrumbs
  • 45
    ml
    sunflower oil, to deep-fry
  • 25
    bocconcini mozzarella balls
 

Method

00:20
 
Preheat the oven to 180°C.

Place the baby marrow, garlic and olive oil in a saucepan and simmer over a low heat for 20 minutes.

Add 125ml (1/2 cup) boiling water.

Simmer until baby marrow is soft and sticky.

Place the tomatoes and chillies on a baking try and roast for 20 minutes.

Blend half of the tomatoes with the baby marrow.

Season and add remaining tomatoes.

Heat the oil in a pan.

Dip the cheese balls into egg and roll the breadcrumbs.

Fry in batches until golden brown.

Serve a few on top of the soup and scatter the basil leaves over.

 

Read more on: bake  |  vegetarian  |  slow cook  |  fruit
 

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