The traditional recipe uses tomato sauce, but we decided to go fresh. Any variety or colour will work. Bonus: After roasting the tomatoes in the oven, you can easily remove the skins with your fingers.
Ингредиенты
- 2.2 lb (1 kg) ripe tomatoes, cored
- 3 garlic cloves, unpeeled
- 2 tbsp (30 ml) olive oil
- 1 ball buffalo mozzarella or 3.5 oz (100 g) bocconcini cheese, sliced
- 1/4 cup (10 g) fresh basil
- Country bread, sliced
Инструкция
- Preheat the oven to 425°F (220°C). Oil an oven-proof skillet or an 11-inch (28 cm) baking dish.
- On a work surface, cut the tomatoes in half widthwise and place them cut-side down in the skillet. Add the garlic and oil. Season with salt and pepper and combine well (see note).
- Bake for 30 minutes. Let cool before peeling the tomatoes and garlic. Return to the oven and bake for 1 hour or until the tomatoes are golden and the liquid has almost evaporated.
- Using a potato masher, coarsely mash the tomatoes and garlic.
- Arrange the cheese slices over the tomatoes and return to the oven for 5 minutes or until the cheese is melted. Remove from the oven and scatter the basil leaves overtop.
- Serve immediately with the bread, letting each person dip their bread into the scappata.
