My appetite for Italy
My appetite for Italy
Recipes by category
Candied tomatoes with pesto and buffalo mozzarella
4 big Italian tomatoes cut in two lengthwise
2 tbsp. (30 ml) of olive oil (see Useful tips: Cooking oil)
4 tbsp. (60 g) of pine nuts
1.6 cups (400 g) of buffalo mozzarella or mozzarella burrata
8 tbsp. (120 ml) of Pesto sauce
Basil leaves for garnish (see Useful tips: Basil)
Piece of parmigiano reggiano (see Useful tips: Parmigiano reggiano)
Salt and pepper
Drizzle of extra virgin olive oil from Italy (see Useful tips: Olive oil from Italy)
Remove the juice and the seeds from the tomatoes. In a large bowl, combine tomato halves and olive oil. Add salt and pepper. On a baking sheet, place the tomato halves cut side down. Place the baking sheet on the middle rack of the oven and cook for 2 hours and 30 minutes. Remove and let cool.
In a skillet, lightly toast pine nuts over medium heat (3-4 minutes: keep an eye on them, they burn quickly). Let cool.
For each guest, place 2 tomato halves in a bowl. Then place approximately 1/2 cup (100 g) of mozzarella and coat with 2 Tbsp. (30 ml) of pesto sauce. Sprinkle 1 Tbsp. (15 g) of pine nuts, garnish with basil leaves, grated parmigiano reggiano and a drizzle of extra virgin olive oil from Italy.
Preheat oven at 250ºF (121ºC).
Ingredients (serves 4):
Enjoy your meal!