This recipe is from the Polpo cookbook and the only change I’ve made is that I’ve added maple syrup instead of the sugar. The salad dressing is made in the oven with the roasting tomatoes and takes on their flavour. Yum.
A punnet( approx 500g) of cherry or plum tomatoes
Red wine vinegar
2 tablespoons maple syrup
A handful of chopped fresh oregano leaves
4 x 125 g mozzarella balls
Salt and pepper
Preheat oven to 140ºC or 280ºF.
Halve the tomatoes and lay in a single layer in an oven-proof tray, or oven-proof frying pan.
Pour over a few glugs of the olive oil, a couple of splashes of the red wine vinegar, some of the oregano leaves, maple syrup, salt and pepper to taste.
Roast in the oven for 60-90 minutes until the tomatoes are just holding their shape.
Put some leaves on each plate, place the tomatoes on top with a scattering of the remaining oregano leaves. Tear up the mozzarella and drizzle with more olive oil.
Serve straight away.