Slow Roasted Tomatoes with Harissa, Mozzarella and Basil
Roasting tomatoes really intensifies their flavour and is a great base for a pasta sauce, bruschetta or a salad. I prefer these to commercial sundried tomatoes which can be somewhat salty or oily. I like to pep up the taste with a dab of harissa. Then you can just leave them in a low oven for an hour or two until they have collapsed and dried out somewhat. To get them really dry you need a longer cooking time These still have a bit of juice left which I like squished into whatever they are served with.
For 4 people:
250g plum tomatoes, halved
1 teaspoon harissa – I particularly like the Belazu rose harissa if you can get hold of it
A pinch of brown sugar
A ball of light mozzarella
Heat the oven to 150 C/ 300 F.
Lay the halved tomatoes, cut side up, on an oven tray lined with a non stick mat or foil.
Mix together the harissa and sugar in a small bowl. Using the back of a teaspoon, spread a bit of the harissa/sugar mix onto each tomato until you have used all the mixture.
Place In the oven and leave to cook for an hour and a half. Check that they are not burning and cook an extra half an hour if you prefer them a bit drier.
To serve as a salad – place the tomatoes cut side up on a plate, tear up the mozzarella and scatter over. Finish off by tearing some basil leaves over the top.
My children like to eat this dish added to gnocchi with a bit of pesto mixed in.
You could toast some wholemeal baguette and use the tomatoes and mozzarella as a tasty topping.