The brightest poached tomatoes with Mozzarella

Fairlady
4 servings Prep: 15 mins, Cooking: 25 mins
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A delish summery starter.

By Food24 May 04 2015
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Ingredients (13)

6 tomatoes — large, peeled
1 cup fresh chillies — 573
2 bay leaves
2 Tbs brown sugar
250 g cocktail tomatoes
4 bread — sliced ciabatta
2 mozzarella cheese — balls, torn
50 g pine nuts — toasted
30 g fresh basil
for the dressing:
1/2 cup olive oil
2 Tbs vinegar — red wine
1/2 red onion — finely chopped
sea salt and freshly ground black pepper
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Method:

Score a cross on the base of each tomato. Place the tomatoes, olive oil, bay leaves and sugar in a pot over a low heat and poach gently, covered, for 20 minutes, turning carefully halfway through cooking time.

Remove pot from heat and allow tomatoes to rest in olive oil for 5 minutes. Remove tomatoes with a slotted spoon, reserving poaching oil.

Halve cocktail tomatoes and toss in reserved olive oil.

For the dressing: Whisk together ½ cup reserved olive oil and red wine vinegar. Stir through red onion and season.

To serve: Arrange poached tomatoes on a platter with ciabatta, mozzarella, assorted cocktail tomatoes, pine nuts and basil leaves. Drizzle with the dressing.

Words and images:Fairlady magazine

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