Winter Caprese Salad

Ingredients for Winter Caprese Salad

• 12 plum tomatoes, cut lengthwise in half

• 350ml extra-virgin olive oil

• salt and freshly ground black pepper

• 2 cloves garlic

• 6 tablespoons freshly grated Parmigiano-Reggiano

• 6 cups fresh basil leaves, plus a few leaves for garnish

• 4 tablespoons pine nuts

• 8 large bocconcini (from buffalo mozzarella) or 900g buffalo mozzarella, cut into quarters

1. Preheat the oven to 93°C.

2. In a large bowl, toss the tomatoes with 120ml the olive oil and salt and pepper to taste. Place cut side down on a small baking sheet and bake for about 2 hours, or until the tomatoes are softened.

3. Remove the tomatoes from the oven and let cool.

4. Transfer the cooled tomatoes to a colander and set aside to drain while you make the pesto.

5. Combine the garlic and Parmigiano in a blender and pulse until the garlic is roughly chopped. Add the basil and pulse 7 or 8 times, or until the leaves are shredded. With the blender running, slowly add the remaining 240ml olive oil, blending until smooth.

6. Toast the pine nuts in an 8-inch sauté pan over medium heat, tossing frequently, until golden brown, 3 to 4 minutes. Transfer to a plate to cool.

7. To serve, arrange 3 tomato halves cut side down on each plate. Place a ball of mozzarella in the centre and spoon 2 tablespoons of the pesto onto each ball of mozzarella. Sprinkle with the pine nuts and garnish with basil leaves.

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