Roasted Bello Rosso® Truss Baby Roma Tomatoes with Bocconcini Salad

Prep Time
Cook Time


  • 2 Bello Rosso® Baby Roma Tomatoes
  • 1 garlic clove, halved
  • 6 tbsp olive oil, plus extra to drizzle
  • 1/4 tsp Salt and freshly ground black pepper
  • 300 grams bocconcini, sliced
  • 100 grams Handful basil leaves
  • 2 tbsp capers
  • 1 medium baguette, (about 35cm long), halved legthways and horizontally


  1. 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.
  2. Meanwhile, arrange the bocconcini attractively on a plate, nestling basil leaves in between the slices. Scatter the capers over the top.
  3. Combine the remaining 4 tbsp of oil with the balsamic vinegar and salt and pepper.
  4. 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.
  5. Top the baguette pieces with the tomatoes
  6. and serve alongside the bocconcini salad. Drizzle the tomatoes and the bocconcini salad with the dressing and serve.