Baby tomatoes and bambini bocconcini

Baby tomatoes and bambini bocconcini

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Have You Eaten
Serves
2
Photographer
Billy Law

What makes this dish so special and beautiful is the quality of the produce. Usually I am not the kind of person who will go and splurge on some fancy, expensive ingredient, but when it comes to tomatoes, it is well worthwhile spending a little bit more to get the best tomatoes in the market. This dish is all about the umami flavour of the baby tomatoes, so try to find a variety such as perino, roma, heirloom or kumato, which will give you a sweeter, richer and almost meaty flavour. Then also try to get the softest, creamiest bambini bocconcini and the best extra-virgin olive oil you can find.

Ingredients

Quantity Ingredient
400g baby tomatoes, halved
10-15 bambini bocconcini, halved
1 tablespoon candied balsamic vinegar
2 tablespoons extra-virgin olive oil
sea salt flakes
freshly ground black pepper

Method

  1. Put the tomatoes and bocconcini in a large mixing bowl. Drizzle with the balsamic vinegar and olive oil, and season well with salt and pepper. Toss to combine well, then transfer to a serving plate.
Tags:
Have
You
Eaten
Billy
Law
Table
for
Two
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