Caprese salad with slow-roasted tomatoes, rocket and basil gremolata

Step 1

Preheat oven 150°C. Cut the tomatoes into a variety of similarly-sized shapes and place on a baking tray. Add the garlic, thyme, and season well with sea salt and black pepper. Drizzle extra virgin olive oil all over the tomatoes — the amount of oil depends on how big your tray is, but about ⅓ cup should be enough. Place in the pre-heated oven and roast for 60-90 minutes, until the tomatoes are shrunken, sweet and full of flavour. Once ready, set aside to cool slightly.

Step 2

Meanwhile, prepare the gremolata. Place the garlic and fennel seeds on a cutting board and carefully chop until very fine, mixing them together as you chop. On the same board, add the basil leaves, and finely chop, adding this to the garlic and fennel as you go. Then add the basil mixture to a small bowl, stir in the lemon zest, season with sea salt and black pepper and add the olive oil. Stir to combine. If you have a mortar and pestle, you can use this to make the gremolata too.

Step 3

To serve, arrange the rocket leaves on a serving plate. Place the mozzarella balls on top of the rocket, either whole or torn. Spoon over the roasted tomatoes, along with some (or all) of the fragrant oil. Top with the gremolata and serve with crusty bread, on top of pasta, or as a side.