| 30 | 9 | 2-3 |
|---|---|---|
| minutes | ingredients | servings |
Ingredients
- 500g cherry tomatoes
- 2 small loaves of nice bread
- 180g pesto
- 250g fresh mozzarella
- olive oil
- balsamic vinegar
- oregano
- salt to taste
- pepper to taste
Method
- Place all the tomatoes in a 20cm skillet and douse with olive oil, balsamic vinegar; salt, pepper and oregano to taste. Bake in the oven at 180°C for 20 minutes.
- Remove the tomatoes from the oven when there is a strong aroma and they have cooked significantly. While still in the skillet, press all the tomatoes down firmly to release all of the juices and flatten them.
- Cut a loaf in lengthways in half to arrange it like a sandwich. Spread a generous amount of pesto, then some cherry tomatoes without the juice, then sliced mozzarella on top. Dip the other slice (soft side down) into the juice and place on top of the sandwich.