John's Slow-Cooked Tomato and Mozarella Bruschetta
Serves 6
300g cherry tomatoes
150ml cold pressed rapeseed oil, plus extra for drizzling
2 cloves garlic, roughly chopped
1 red chilli, slit open at the tip
3 slices of sourdough
150g mozzarella, thinly sliced
A few roughly torn basil leaves
Salt
1. Put the tomatoes into a small non-stick frying pan. Add the oil, garlic, red chilli and a pinch of salt. Bring to the boil over a medium heat and then reduce the heat low and simmer the tomatoes, turning them occasionally, for 18-20 minutes or until soft and squidgy.
2. Meanwhile, heat a non-stick frying pan over a medium-high heat and drizzle a little oil over both sides of the sourdough. Toast for 1-2 minutes a side until golden and crispy.
3. To serve, arrange the mozzarella over the bread. Season with some salt and pepper and rip over the basil. Using a spoon, remove the tomatoes from the oil place them on top of the cheese. Drizzle a little more oil over everything. Slice and serve immediately.
4. Once the oil in the pan has cooked down completely, transfer to a jar or bottle and use as a flavoured oil to make salad dressings or savoury dishes.
