Mains

Roasted Il Bello Rosso® Truss Baby Roma Tomatoes with Bocconcini Salad

The flavour of these premium tomatoes shines in this dish which presents beautifully - and tastes even better!

Serves 4.
Prep Time: 10 minutes.
Cooking Time: 15 minutes.

Ingredients

• 2 x 250g packets Il Bello Rosso® truss baby roma tomatoes
• 1 garlic clove, halved
• 6 tbsp olive oil, plus extra to drizzle
• Salt and freshly ground black pepper
• 300g bocconcini, sliced
• Handful basil leaves
• 2 tbsp capers
• 2 tbsp balsamic vinegar
• 1 medium baguette (about 35cm long), halved legthways and horizontally.

Cooking Instructions

• Preheat oven to 180°C. Put the tomatoes in a baking dish and drizzle with 2 tbsp of the oil and season with salt and pepper. Roast for about 15 minutes until starting to soften, but not collapsed.
• Meanwhile, arrange the bocconcini attractively on a plate, nestling basil leaves in between the slices. Scatter the capers over the top.
• Combine the remaining 4 tbsp of oil with the balsamic vinegar and salt and pepper.
• Heat a grill or char-grill pan to hot and toast the baguette pieces on both sides until golden. Drizzle the cut side with oil and rub with garlic.
• Top the baguette pieces with the tomatoes
• and serve alongside the bocconcini salad. Drizzle the tomatoes and the bocconcini salad with the dressing and serve.