Awọn ibẹrẹ: Mozzarella pẹlu Awọn tomati adiro Caramelized ati Lemon Caper Pesto

Preheat the oven to 180 degrees (top and bottom heat). Wash the tomatoes on the vine, remove the stalk and cut the pulp into small pieces. Peel off the garlic cloves and press lightly with the knife. Rinse the rosemary sprigs, drain and cut in half. Spread the tomatoes in a small baking dish. Scatter the rosemary and garlic in between. Drizzle with the lemon oil, then sprinkle with the sugar. Let it melt in the oven for about 25 minutes, stirring once in between.

In the meantime, cut the mozzarella balls in half. For the pesto, roast the almonds in a pan without fat and let them cool. Put almonds, capers, sun-dried tomatoes, shallot, garlic clove, lemon zest, herbs, tomato paste, vinegar and oil in the food processor and puree finely. Season with salt, pepper and sugar.

Take tomatoes out of the oven. Remove the rosemary and garlic, drain the tomatoes and let them cool completely. Wash and drain the basil, cut into fine strips.

Put the mozzarella, pesto and basil in a bowl. Mix with the oven tomatoes and serve decoratively. Let it steep for approx. 2 hours, then take it out of the fridge half an hour before serving. Have fun trying :-).

The mozzarella was part of our little New Year's Eve buffet, which I always prepare under a different motto, this time Mediterranean cuisine. On New Year's Day there is always the leftovers :-))).