Ingredients
The following ingredients have 4 Servings
- 500g vine-ripened cherry tomatoes
- 1 1/3 cups (330ml) olive oil
- 1 garlic bulb, halved crossways, plus 3 garlic cloves, crushed
- 6 thyme sprigs, leaves picked
- 1/2 cup (110g) caster sugar
- 1/2 cup (125ml) white wine vinegar
- 1/2 cup (125ml) white wine
- 1 Lebanese cucumber, thinly sliced into rounds
- 1/2 stale sourdough loaf, cut into 2cm-thick slices
- 1 ball buffalo mozzarella, torn
- Basil leaves, to serve
Instruction
- Preheat oven to 100°C. Grease a baking tray and line with baking paper.
- Toss tomatoes, 1 cup (250ml) oil, garlic bulb, crushed garlic, thyme, 1 tbs salt flakes and 1/2 tsp freshly ground black pepper in a bowl until combined. Spread the mixture in a single layer across prepared tray. Roast for 6 hours or until tomatoes have shrunk by a third. Set aside on the tray to cool.
- Meanwhile, to pickle the cucumber, place sugar, vinegar, wine and 1/2 tsp salt flakes in a saucepan over high heat and bring to the boil. Transfer to a bowl and chill for 30 minutes or until cooled slightly. Stir through cucumber and chill for 20 minutes to pickle.
- To prepare the sourdough, heat the remaining 1/3 cup (80ml) oil in a large frypan over medium-high heat. Working in batches, add sourdough and cook for 1-2 minutes each side or until golden. Remove and drain on paper towel.
- Combine tomato mixture, sourdough and mozzarella on a serving platter. Drain cucumber, reserving pickling liquid, and add to salad. Drizzle with tomato cooking juices and a little pickling liquid, season and scatter with basil to serve.
