Hasselback Caprese Tomatoes
By OcadoLife
Published on 10 December 2021
Oh-so simple, a caprese salad needs top-quality ingredients to really shine. Try our oven-baked twist on the Italian classic.Time and servings
40 minsTotal time
4Servings
15 minsPrep time
25 minsCooking time
Ingredients
- 4 the tomato stall isle of wight beef tomatoes
- 70 g of basil pesto (we used soli)
- 4 sundried tomatoes, drained and finely chopped
- 250 g of buffalo mozzarella, torn into small pieces
- 3 tbsp of olive oil, plus extra for drizzling
- 1 clove of garlic, cut in half, one half crushed
- 5 g of oregano leaves, finely chopped
- 1.5 tbsp of balsamic vinegar
- 4 slices of sourdough
- 80 g of rocket leaves, washed and drained
- 10 g of basil leaves
Method
Step 1
Preheat oven to 200°C/180°C fan/gas 6. Place the tomatoes on a board, stem-side down. Cut slits into each tomato at ½cm intervals, making sure you don’t cut all the way through to the bottom.Step 2
Mix the pesto with the sundried tomatoes and spoon a little into each slit. Follow with a little mozzarella and place the tomatoes on a roasting tray. Drizzle over 1tbsp oil and season well with salt and pepper. Roast in the oven for 20-25 mins, until bubbling and softened.Step 3
Meanwhile, make a dressing by mixing the crushed garlic with the chopped oregano, balsamic vinegar and 2tbsp olive oil.Step 4
Just as the tomatoes finish cooking, toast the bread, then rub with the remaining garlic half and drizzle with oil.Step 5
Serve the baked tomatoes with the rocket, dressing and sourdough toast, and finish with a scattering of basil.