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The brightest poached tomatoes with Mozzarella

Recipe from: 21 September 2015
tomatoes, cheese,recipes

Ingredients 14
Servings 4
Time 00:15


  • 6
    large tomatoes, peeled
  • 1
    olive oil
  • 2
    bay leaves
  • 2
    brown sugar
  • 250
    assorted cocktail tomatoes
  • 4
    slices toasted ciabatta
  • 2
    mozzarella balls, torn
  • 50
    toasted pine nuts
  • 30
    basil leaves
  • 1/2
    reserved olive oil
  • 2
    red wine vinegar
  • 1/2
    red onion, finely chopped
  • Sea salt and black pepper



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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