Roast Tomatoes with Anchovies and Mozzarella

Enough for 2

Soft mozzarella and bocconcini in pottles of brine are now available at most supermarkets so no special trip to a deli is required. (The anchovies are optional but they work well here.)

Roast Tomatoes with Mozarella Photo: The Gingham Apron

Ingredients

• 4 large ripe tomatoes
• extra virgin olive oil
• 2 cloves garlic
• a ball of fresh mozzarella
• 8 anchovy fillets
• 1 large bunch of rocket
• 2 tbsp chopped chives

Method

Preheat the oven to 200˚C. Remove the cores from the tomatoes and slice them in half around the equator.

Put them into a roasting dish cut side up, pour a little olive oil over them and cook until the tops begin to blacken.

Crush the garlic cloves and sprinkle over the tomatoes.

Slice the mozzarella into thick slices and pile on top of the tomatoes.

Finely chop the anchovies and sprinkle over the top of the cheese. Drizzle with olive oil, salt and fresh pepper.

Return to the oven and cook until the cheese is melting and bubbling, about 10 minutes.

Toss the rocket leaves in olive oil and season with salt only.

Arrange the leaves in piles on individual serving plates, top with the tomatoes and sprinkle with chopped chives.

Serve with some crusty bread on the side.