- 8 Roma tomatoes, halved
- ½ tsp caster sugar
- ¼ cup red wine vinegar
- Sea salt and black pepper
- 1 cup Chapel Hill olive oil
- 1 bunch basil, leaves and stalks separated
- 200 g stale Italian bread, cut into 2cm squares
- 1 clove garlic, crushed
- 2 shallots, sliced crossways into 2mm pieces
- Buffalo mozzarella, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Preheat oven to 170°C.
Place the tomatoes, skin side down, on a tray lined with baking paper. Sprinkle the tomato with the sugar, red wine vinegar, salt and black pepper. Drizzle over ½ cup of the olive oil and top with the basil stalks. Cover with a sheet of baking paper, followed by a sheet of aluminium foil. (The aluminium foil reacts with the tomatoes if it comes into contact during cooking.) Bake in preheated oven for 25 minutes.
Meanwhile, in a bowl, combine the bread with the remaining olive oil. Place on a baking tray and bake until golden and dry. Remove from oven and set aside for later.
Remove the tomatoes from the oven and set aside to cool.
Rub the garlic on the inside of a medium-sized metal bowl. When the tomatoes are cool enough to handle, peel and discard the skins. Halve the tomatoes once more and place into the metal bowl. Discard the basil stalks. Add the remaining oil, shallots and baking tray ingredients. Toss gently and season to taste.
To serve, toss the basil leaves and bread through the salad. Divide among plates and top with the buffalo mozzarella. Enjoy with a glass of Chapel Hill Savagnin or Chardonnay.
This salad makes a great topping for bruschetta.