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Confit tomato caprese-style salad
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Prep Time:
10 minutes
Cook Time:
40 minutes
Total Time:
50 minutes
Caprese salad: tomatoes, mozzarella, basil vinaigrette perfection!
Ingredients:
  • 500g cocktail truss tomatoes
  • 400g tomato medley
  • 2 sprigs fresh thyme
  • 2 dried bay leaves
  • 4 garlic cloves, unpeeled
  • Extra virgin olive oil, for cooking
  • 2 x 250g tubs fresh mozzarella, drained
  • 40.00 ml finely chopped fresh basil leaves, plus extra leaves to serve
  • 40.00 ml white balsamic vinegar
Instructions:
  • Preheat the oven to 130C (110C fan-forced).
  • Cut the truss tomatoes into bunches and arrange them in a small roasting pan. Scatter thyme, bay leaves, and garlic over the tomatoes. Drizzle enough oil to cover the small tomatoes halfway up the side. Roast for 40 minutes until tomatoes are softened and slightly collapsed. Turn off the oven and allow the tomatoes to cool in the cooking oil.
  • Carefully transfer tomatoes, 2 garlic cloves, thyme, and bay leaves to a serving platter using a slotted spoon. Keep the remaining garlic aside. Tear the mozzarella and add it to the platter.
  • Prepare the Basil Vinaigrette by squeezing out the reserved garlic from the skins into a jug. Use a fork to mash the garlic into a paste. Add basil, vinegar, and 2 tablespoons of cooking oil. Whisk everything together. Drizzle the dressing over tomatoes and mozzarella, season with salt and pepper, and serve topped with extra basil leaves.

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