Blistered Cherry Tomato & Caramalised Onions with Garlic and Buffala di Mozzarella

We all know the infamous tomato-mozzarella combo as being as close nit as a mumma and her baby or like two peas in a pod. But have you ever thought lets take that to the next level - a tighter nit, a closer connection, an additional baby to the family - and add a super delicious, easily home made and takes not just this dish, but anything you add a few drops onto, to a more scrumptious, dreamier version of Italy.

I’m talking creamy, nutty, salty pesto that can be used as a dipping sauce, dressing, marinade or pasta sauce. the pesto doesn’t fool around. It means business - all work and no play - because it is 100% maximum flavour with 100% minimum effort. I ALWAYS have a jar on hand because it saves a bunch of money buying sauces and it never seizes to amaze me when it will come to my flavour rescue.

You CAN play around with the herbs you use - I also love a parsley pesto without the nuts and Parmesan or even a mix of coriander + mint for a Mexican salsa verde style taco filling sauce.

This dish uses all time classic elements that we have grown to know and love plus it lends itself very well to all seasons. Blistering tomatoes is a great way to enhance flavour if you have slightly unripe or “wintery” tomatoes. In the summer months? Well, your just doubling or tripping the taste for double or triple the enjoyment.

Hope you enjoy this recipe and stay tuned for more pesto (and salad) stories.

xxx

Cecile

Blistered Cherry Tomato and Caramelized Onion with Garlic Pesto and Buffala di mozzarella

Ingredients

For the garlic Pesto

4 garlic cloves

2 cups basil leaves

1/2 olive oil

1/4 cup (or just under) water

1/4 cup almonds or pistachios (optional)

1 tsp sea salt

fresh cracked black pepper

2 tbsp grated Parmesan (none veganers/optional)

Squeeze of lemon

For the Blistered Tomatoes

2 small onions, thinly sliced

2 tbsp olive oil

300 grams cherry tomatoes

2 small garlic cloves, roughly chopped

1 tsp salt

3 stalks parsley, thinly sliced with stalks

2 mozzarella balls

Sliced bread of your choice, grilled

Method

For the Pesto

Roast your almonds on a baking tray or 10-12 minutes at 190℃, roughly shaking the tray half way through to turn around. Remove from the oven and leave to cool.

In a food processor, blitz the basil, almonds, garlic, oil, water, parmesan, salt, pepper and a squeeze of lemon juice until smooth. You can also pulse until course if you prefer a chunky, textured pesto.

The pesto will keep in the fridge in a sealed jar for 5-6 days.

For the Blistered Tomatoes

Place onions in a pan with oil and a sprinkle of salt. Sauté for 2-3 minutes or until translucent. Add garlic, parsley and whole cherry tomatoes, cook for a further 5-7 minutes or until tomatoes begin to pop and blister.

Place mozzarella balls on a serving platter. Cut the centre in a “t” shape. Place the cherry tomato salad on and around the mozzarella. Meanwhile, grill the bread in a pan with butter. Serve hot alongside. Drizzle the pesto over the tomatoes or serve in a small ramekin.

The tomatoes are great warmed later if there are left overs.