8 (about 1kg) ripe tomatoes, cut into thick wedges
1 x 500g pkt trussed yellow roma tomatoes, cut into thick wedges
125ml (1/2 cup) olive oil
1 tbs finely grated lemon rind
1/2 tsp caster sugar
Salt & freshly ground black pepper
1 x 500ml btl balsamic vinegar
1 x 180g tub bocconcini, drained, torn in half
1/2 cup fresh basil leaves
Instructions
1. Place tomato, oil, lemon rind and sugar in a bowl, and gently toss to combine. Season with salt and pepper. Cover with plastic wrap and place in the fridge for 6 hours or overnight to develop the flavours.
2. Place the vinegar in a saucepan and bring to the boil over high heat. Reduce heat to low and simmer for 25 minutes or until reduced to about 160ml (2/3 cup) and vinegar is thick and syrupy (take care during the last 5 minutes as it's easy to burn the vinegar). Set aside to cool.
3. Place tomato mixture on a serving platter. Top with bocconcini and sprinkle with basil. Drizzle with balsamic dressing to serve.
Originally Submitted
3/19/2012
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