Smoky roasted tomato and crumbed bocconcini supper

Fairlady
4 servings Prep: 25 mins, Cooking: 20 mins
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Try this delicious warming one dish wonder.

By Food24 November 03 2009
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Ingredients (12)

12.00 courgettes — sliced
6.00 garlic — cloves
125.00 ml olive oil
12.00 tomatoes — ripe
2.00 chillies
250.00 ml fresh basil
5.00 ml salt
5.00 ml freshly ground black pepper — to taste
2.00 eggs — beaten
500.00 ml breadcrumbs
45.00 ml sunflower oil — to deep fry
25 mozzarella cheese — bocconcini balls
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Method:

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.



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