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- Roasted Tomato & Mozzarella
Roasted tomatoes and creamy mozzarella in olive oil and herbs — simple, rich and full of flavour.
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Serves:3
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Prep time:
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Cooking time:
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Phase:2
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Carbs per serving:8g
Ingredients
- 4–5 ripe tomatoes (cut into wedges)
- 100–150g mini mozzarella balls (bocconcini)
- 3–4 tbsp olive oil
- 2 cloves garlic (finely chopped or sliced)
- 1 tsp dried oregano or Italian herbs
- Fresh herbs (parsley, basil, or rosemary)
- Salt & pepper
- Optional: chilli flakes for a little heat
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Preparations:
- Preheat oven to 180°C (fan bake).
- Place tomato wedges in a baking dish.
- Sprinkle over garlic, dried herbs, salt, and pepper.
- Drizzle generously with olive oil
- Roast for 20–25 minutes until tomatoes are soft and slightly caramelised.
- Remove from oven and add mozzarella balls.
- Return to oven for 5 minutes—just enough to soften (not fully melt).
- Finish with fresh herbs and an extra drizzle of olive oil.
