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Download here3 large tomatoes
6 cherry tomatoes
6 sun-dried tomatoes (in oil)
150 g stracciatella cheese
handful of almond flakes
fresh green herbs (for finishing, e.g. thyme)
parsley oil (optional)
Needed: baking dish
Preheat the oven to 180 °C.
Halve the large tomatoes. Cut away the white, hard part and make a crosswise notch in the skin. Place them cut side down in a baking dish and place the almond flakes next to them. Pour a little oil over the tomatoes and put them in the oven for 10, maximum 15 minutes. We want them slightly cooked, not completely flat. Let the tomatoes cool and remove the skin.
Place three half tomatoes per person on a plate or board (convex side up).
Arrange some stracciatella on top and top with halved cherry tomatoes and chopped sun-dried tomatoes.
Finish with the browned almond flakes, olive oil or parsley oil and some fresh greens (I used thyme).
TIP: STRACCIATELLA
This is a fresh, creamy cheese also found in the heart of burrata. It is a mixture of cracked mozzarella and cream. Soft, velvety, super creamy and, above all, exceptionally delicious. Can't find stracciatella? Then mix mozzarella with some extra cream.
TIP: OLIVE OIL OR PARSLEY OIL?
Both can be done. For this, use your best olive oil or the parsley oil from A pan.)
