Delicious roasted tomato cream with mozzarella, perfect as a first course or appetizer.
Every product available on the marketplace is listed and sold by a partner seller indicated on the product page. The platform acts as a metasearch/marketplace: it facilitates discovery and checkout, but the sale is carried out by the seller, who becomes the party responsible for the transaction.
Shipping is handled directly by the seller partner. The package leaves the seller's warehouse, or its logistics network, and is handed over to the carrier. This model enables more efficient deliveries and ensures that order management is handled by those who actually have the product available.
On the product page you will find ingredients, allergens and nutritional information according to the data provided by the seller or manufacturer, i.e. the official label. If you have allergies or intolerances, we recommend that you carefully check the product page before purchasing and contact the seller with any specific questions.
The platform was created to promote and make Italian food Made in Italy more accessible. We select e-commerce food sellers with coherent catalogs and transparent information. Each product is linked to an identifiable seller and a complete information sheet: we want buying here to mean buying with confidence.
Delivery times and costs depend on the seller and the destination. At checkout you will always find the current delivery estimate before confirming payment. For international shipments, times may vary depending on the country and the carrier.
Wash the cherry tomatoes, pat them dry, and cut them in half lengthwise.
On a baking tray, place a sheet of aluminum foil, cover it with parchment paper, and arrange the cherry tomatoes cut-side up.
Drizzle with a little oil and a little salt, add paprika and plenty of dried oregano.
Bake in a preheated static oven at 220° for 40 minutes.
Transfer the cherry tomatoes to the jar of an immersion blender and let them cool slightly.
Blend and add 100 g of mozzarella balls, then blend again until you get a smooth cream.
Cut the bread into regular cubes and season it with paprika, pepper, and salt.
Heat a tablespoon of oil in a nonstick pan, add the bread cubes, and let them turn golden.
Divide the tomato cream into soup bowls, garnish with mozzarella, croutons, and fresh basil. Finish with oil, paprika, and pepper.
The roasted tomato and mozzarella cream will keep perfectly for a couple of days if stored in the refrigerator in a sealed airtight container.
You can serve it hot or at room temperature. Perfect with toasted bread.
Italia
| Energy (kcal) | 104.69 |
| Carbohydrates (g) | 6.73 |
| of which Sugars (g) | 3.34 |
| Fat (g) | 5.73 |
| of which Saturates (g) | 3.14 |
| Protein (g) | 6.52 |
| Fiber (g) | 2.1 |
| Sale (g) | 0.1 |
