One can count on Alida Ryder, the Queen of the Pretoria Kitchen, to do something really unusual and turn a classic summer salad from the isle of Capri into the most perfect hot winter vegetarian dish. And a dish so perfect for this wine
Preparation time 5 minutes
Cooking time 30 minutes
Total time 35 minutes
4 large, ripe tomatoes
1 tablespoon olive oil
2 tablespoons Balsamic vinegar
1 teaspoon sugar (optional)
salt & pepper to taste
4 thin slices Mozzarella
4 basil leaves
for the dressing
small handful fresh basil
1 garlic clove
juice of ½ lemon
2 tablespoons olive oil
salt to taste
Pre-heat the oven to 180°c.
Halve the tomatoes and place on a non-stick baking sheet, cut side up.
Drizzle over the olive oil and Balsamic and season with the sugar (if using).
salt and pepper.
Roast for 20-25 minutes until the skins are blistered then top the 4 bottom halves with the mozzarella and roast for another 5 minutes.
Remove from the oven and place a basil leaf on each bottom half then close with the top half.
To make the dressing, blitz all the ingredients in a small food processor until the basil is finely chopped.
Serve the tomatoes on a bed of wild rocket, drizzled with the dressing.
Michael’s wine recommendation – CLICK HERE
Alida Ryder is one of my favourite food people. Excellent cook, recipe developer, great photographer. Her website has a huge following and she is doing things she could only have dreamed of a few years ago. She’s written two books Simple & Delicious and Cook from the heart. Click here to go to her fabulous website. Click here to buy her first e-book.