Roast Tomatoes with Buffalo Mozzarella and Basil Pesto

By Stefano Manfredi

Roast Tomatoes with Buffalo Mozzarella and Basil Pesto
This simple marriage of the freshest ingredients is the perfect example of understated elegance. Choose sweet tomatoes that will burst with flavour once roasted.

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.




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