Jamie Magazine
By Joss Herd
40 mins
Super easy
serves 4
About the recipe
Tomato, buffalo mozzarella and basil form a trio that will transport you straight to sunny Capri. Serve this soup at room temperature with some chargrilled ciabatta.
Recipe From
Ingredients
1 bulb of garlic
1kg mixed tomatoes
extra virgin olive oil
4 sun-dried tomatoes in oil
1 tablespoon soft brown sugar
50g basil leaves, plus a few extra to garnish
1½ tablespoons red wine vinegar
4 slices of sourdough bread
2 x 125g balls of buffalo mozzarella
Method
- Preheat the oven to 200ºC/gas 6.
- Cut the garlic in half widthways and place in a large roasting tray with the tomatoes. Drizzle with 1 tablespoon of oil and roast in the oven for 25 minutes, or until the tomatoes have burst. Take out the tray and leave to cool slightly.
- Squeeze the roasted garlic from its skin and put into a blender with the roasted tomatoes, sun-dried tomatoes (drained first), sugar, basil, vinegar and 3 tablespoons of oil.
- Blitz until smooth, then transfer to a jug and set aside to come up to room temperature.
- Heat a griddle pan and chargrill the sourdough on both sides.
- Serve the soup at room temperature in shallow bowls, with half a torn mozzarella ball in the centre of each, topped with basil leaves, cracked black pepper and a drizzle of oil, with the bread on the side for dunking.
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