As the tomato season is almost here (hurrah!) this post might be slightly redundant, but the tomato season is short and if you can’t get hold of really good tomatoes just yet, then this is a great way to get them to taste more.
I would make this dish with really good tomatoes too though, especially on a colder overcast summer’s day when all you need is something summery and warming.
Although you let the tomatoes cool a little after they’ve been roasted to sweet perfection in the oven I like them to be warm enough to make the mozzarella melt a little, so you can scoop it all up on some crusty bread.
Roasted Cherry Tomato Caprese, serves 2
Adapted from Bon Appetit’s recipe.
approx 200 g cherry tomatoes
2 sprigs thyme
2 garlic cloves, smashed
2 tbsp extra-virgin olive oil
salt and pepper
125 g good quality buffalo mozzarella, at room temperature, torn into large pieces
Preheat oven to 180C. Toss tomatoes, garlic, thyme and oil in a rimmed oven-proof dish and season with a little salt. Spread out in a single layer and roast until tomatoes are bursting and lightly browned, 40-45 minutes. Let cool slightly.
Arrange mozzarella on a platter and spoon warm tomato mixture with juices over. Sprinkle with salt and peppar. Drizzle with more oil if needed. Serve with crusty (preferably still warm) bread.
If you follow me, you know I have one strong obsession at the moment – burrata! I think it’s partly because it’s tomato season and burrata go so well with tomatoes. The creaminess of the cheese is the perfect contrast to the sweet and slightly acidic tomatoes.
One of the best – and easiest – ways to combine the two is in a simple caprese salad. All you need is four ingredients (good quality tomatoes, burrata, basil and a decent olive) and salt and pepper.
It’s perfect for lunch with some bread, as a casual al fresco starter with rosé or as part of a buffet or on little skewers as a canapé. The possibilities are endless.
Caprese salad with burrata, serves 2
2 large tomatoes, sliced (or the corresponding amount of cherry tomatoes, halved), at room temperature
1 small burrata, at room temperature
approx 10 basil leaves
2 tbsp good quality extra virgin olive oil
sea salt and black pepper
Divide the tomato slices between two plates. Tear the burrata into pieces and divide between the plates. Scatter with basil (I like to keep the leaves whole). Season. Drizzle generously with olive oil and serve straight away, maybe with some nice crusty bread.
I’m enjoying my summer so much right now, and my holiday hasn’t even started yet. Must be a good sign for the next few weeks!
Monday I had a cheeky after work drink with a colleague, which was much needed. Not the drink in itself but catching up outside of the office.
Tuesday was less indulgent; instead I cooked a simple supper at home, did some chores and tidied up.
Wednesday a friend had us round for a barbecue which was lots of fun and really yummy! Loving all the summer evenings spent in friend’s gardens sipping rosé and chatting away.
On Thursday we first had burgers at Bleecker’s pop-up on the Southbank (love their burgers) before going to National Theatre to see Julie, a modern adaptation of Strindberg’s classic play. It was such a good play and Vanessa Kirby was AMAZING as Julie. Never have 1 hr 25 minutes gone by so fast!
The weekend started with an impromptu dinner at The Orange with friends on Friday night, followed by a lie-in the next morning.
After a late breakfast we walked around Battersea Park and had lunch in the beer garden at The Prince Albert.
Then we went for another stroll and had an ice cream before leaving the park.
In the evening I made some sharing food (caprese, parma parcels with figs and rocket, saucisson, cheese and bread) and we started two new TV series. First The Handmaid’s Tale which was brilliant but so hard to watch I couldn’t watch two episodes in a row, so instead we started on Stan Lee’s Lucky Man, which also was very good.
Yesterday I had another lie-in to make up for the late weeknights, and had a rather chilled out day. For supper I made a slow cooked pasta bolognese with garlic bread and afterwards we saw Incredibles 2 in the cinema!