Oven-dried tomatoes with buffalo mozzarella

Ingredients for 4 servings:

• 1 kg tomatoes, juicy, large, fully ripe
• 500 g mozzarella (buffalo mozzarella)
• Sea salt
• pepper
• olive oil
• basil

Instructions

Working time approx. 30 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 30 minutes

vegetable dish

Quarter the tomatoes with a sharp knife. Remove and discard the seeds. If necessary, quarter the tomatoes again (if they’re too large). Sprinkle the sea salt on a baking sheet and place the tomato quarters, skin-on, evenly spaced on the baking sheet. Then bake the baking sheet in a preheated oven (120°C) for about 2.5 hours. The edges should look roasted and the tomato flesh should be dry but still pliable. The correct time depends on the tomatoes used. Starting at the 90th minute, check at least every 30 minutes. Then remove the sun-dried tomatoes from the baking sheet and let them cool. Arrange the strips on plates with the sliced ​​mozzarella and drizzle with olive oil. Season with pepper to taste and garnish with the torn basil leaves.