Slow roast tomato Caprese salad

Serves 4



  • 1kg mixed tomatoes
  • 1 clove garlic, finely chopped
  • A generous glug extra virgin olive oil
  • 1 onion
  • A large bag of rocket/watercress/baby leaves – 2 balls mozzarella
  • 1/2 loaf of unsliced crusty bread


  • 1 clove garlic
  • 1/2 tsp fennel seeds
  • 2 large handfuls of basil leaves
  • Zest of 1/4 lemon
  • 2 tbs white wine vinegar – Sea salt and black pepper
  • Extra virgin olive oil⠀⠀⠀⠀⠀⠀⠀


  • Preheat oven 150°C.
  • Cut the tomatoes into a variety of similarly-sized shapes and place on a baking tray
  • Add the garlic, thyme, and season well with sea salt and black pepper. Drizzle extra virgin olive oil all over the tomatoes to coat but not drown.
  • Place in the pre-heated oven and roast for 60-90 minutes, until the tomatoes are shrunken but not dried out completely
  • Slice one onion roughly, then in a frying pan with a little oil cook until soft, set aside
  • While you’re tomato’s are tossing you can prepare the dressing….
  • Place the garlic and fennel seeds into a blender and blitz
  • Add the basil leaves then the grated  lemon zest, seasoning, vinegar and olive oil in that order and blitz again for 30 seconds
  • Taste and add more oil, vinegar or seasoning if needed
  • Once the tomato’s are almost ready slice or tear your bread into chunky cubes and toss on top of the tomato’s
  • Turn the oven up (to around 200oC) or if you have the right oven put it on the grill and cook setting for 10 minutes (keep an eye on it as you don’t want the bread to burn
  • To serve, take roasting tray from oven, add onions then add in your green leaves, gently toss. Break the mozzarella into bite size pieces and scatter among the tray
  • Serve immediately finally topping with the dressing and enjoy