Roasted Tomato and Mozzarella Cream

Name: Roasted Tomato and Mozzarella Cream
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4
Cuisine: Italia
Ingredients: 600 g ripe cherry tomatoes; 30 ml extra virgin olive oil; 1 tablespoon oregano; 3 teaspoons sweet paprika; 2 sprigs fresh basil; to taste salt and black pepper; 3 thick slices whole wheat bread; 250 g Mozzarella

@papillamonella

Category: First courses

Delicious roasted tomato cream with mozzarella, perfect as a main course or appetizer.

Difficulty: Easy

Cooking time: 40 minCooking: 40 min

Preparation time: 20 minPreparation: 20 min

Country: Italia

papillamonella@papillamonella

Ingredients

No. Servings

Ripe cherry tomatoes600g
Extra virgin olive oil30ml
Oregano1tablespoon
Sweet paprika3teaspoons
Fresh basil2sprigs
Salt and black pepperto taste
Whole wheat bread3
Mozzarella250g

Preparation

STEP 1 OF 9
Wash the cherry tomatoes, dry them, and cut them in half lengthwise.
STEP 2 OF 9
Place a sheet of aluminum foil on a baking tray, cover it with parchment paper, and arrange the cherry tomatoes cut side up.
STEP 3 OF 9
Drizzle with olive oil and a little salt, add paprika and plenty of dried oregano.
STEP 4 OF 9
Bake in a preheated static oven at 220°C for 40 minutes.
STEP 5 OF 9
Transfer the tomatoes to the cup of an immersion blender and let them cool slightly.
STEP 6 OF 9
Blend and add 100 g of mozzarella pearls, blend again until you obtain a smooth cream.
STEP 7 OF 9
Cut the bread into regular cubes and season with paprika, pepper, and salt.
STEP 8 OF 9
Heat a tablespoon of oil in a non-stick pan, add the bread cubes and let them brown.
STEP 9 OF 9
Divide the tomato cream into bowls, garnish with mozzarella, croutons, and fresh basil. Finish with oil, paprika, and pepper.

General Information

Storage notes

The roasted tomato and mozzarella cream will keep perfectly for a couple of days if stored in the refrigerator in an airtight container.

More information

You can serve it hot or at room temperature. Perfect accompanied by toasted bread slices.

Origin

Italia

Analysis

Macronutrients (100 gr)

Attention

The data represented here are the result of an analysis carried out using Tuduu's proprietary algorithms, based on the database provided by IEO. As such, they may contain errors and/or inaccuracies, so users are always requested to verify their correctness. If anomalies are detected, please contact us at info@tuduu.it

Preparation

STEP 1 OF 9

Wash the cherry tomatoes, dry them, and cut them in half lengthwise.

STEP 2 OF 9

Place a sheet of aluminum foil on a baking tray, cover it with parchment paper, and arrange the cherry tomatoes cut side up.

STEP 3 OF 9

Drizzle with olive oil and a little salt, add paprika and plenty of dried oregano.

STEP 4 OF 9

Bake in a preheated static oven at 220°C for 40 minutes.

STEP 5 OF 9

Transfer the tomatoes to the cup of an immersion blender and let them cool slightly.

STEP 6 OF 9

Blend and add 100 g of mozzarella pearls, blend again until you obtain a smooth cream.

STEP 7 OF 9

Cut the bread into regular cubes and season with paprika, pepper, and salt.

STEP 8 OF 9

Heat a tablespoon of oil in a non-stick pan, add the bread cubes and let them brown.

STEP 9 OF 9

Divide the tomato cream into bowls, garnish with mozzarella, croutons, and fresh basil. Finish with oil, paprika, and pepper.

Macronutrients (100 gr)

Energy (kcal)	201.55
Carbohydrates (g)	34.7
of which Sugars (g)	2.58
Fat (g)	3.17
of which Saturates (g)	1.08
Protein (g)	8
Fiber (g)	5.43
Sale (g)	0.44