Serves 6
6 ripe tomatoes
6 tsp extra virgin olive oil
6 slices buffalo mozzarella
½ cup pesto (see recipe)
mixed salad leaves, to serve
Basil Pesto
60g pinenuts, toasted
2 medium cloves garlic, peeled
1 cup fresh basil leaves
½ cup extra virgin olive oil
6 tbsp Parmigiano Reggiano
cheese, grated
To make pesto, place pinenuts, garlic and a good pinch of salt in a mortar. Pound with a pestle until a paste forms. Add basil. Pound, adding oil a little at a time. Once smooth, mix in Parmigiano Reggiano cheese.
With a sharp knife remove the woody part of each tomato at the stem end, cutting into the flesh 2 centimetres. Place tomatoes on a baking tray and preheat oven to 180˚C.
Pour a teaspoon of olive oil into each cavity you’ve made. Season. (If time-poor, roast them whole with stems intact.) Roast for 10-15 minutes or until tomatoes are tender without splitting. Remove and set aside.
Assemble by making a bed of salad leaves on each plate. Add mozzarella, then tomato. Drizzle pesto over each dish.