Romatherapy® & Mix-a-mato® Caponata di Amalfi

Ingredients

• 250g Romatherapy^® Baby Roma Tomatoes
• 320g Mix-a-mato^® tomatoes
• sourdough slices 4, cut thick
• 1-2 tbsp extra virgin olive oil
• 1 celery stick, finely diced
• 1 large basil bunch, leaves chopped
• 220g jar mixed olives, roughly chopped
• 220g baby bocconcini
• 2 tbsp red wine vinegar
• 4 tbsp extra virgin olive oil

Method

1. Drizzle extra virgin olive oil over the sourdough and place on a hot grill pan. Toast for a few minutes on each side until golden brown and crispy. Remove from the heat and cut into squares.
2. Add chopped Romatherapy® tomatoes, herbs, celery, red wine vinegar, extra virgin olive oil, olives and bocconcini to a large bowl.
3. Add the chopped sourdough and stir all of the ingredients together. If time permits allow the salad to sit for a few minutes to allow all of the flavours to mix before serving.