SAN MARZANO CONFIT WITH BASIL PESTO AND BUFFALO MOZZARELLA
All the flavor of the Mediterranean in a single appetizer.
- 3 – 4 San Marzano tomatoes per person
- 1 buffalo mozzarella
- 1 bunch of basil
- 1 clove garlic
- extra virgin olive oil
- Put the tomatoes (cut lengthwise) in a colander with a little salt and let them drain their vegetation water for about an hour.
- Place them in a pan with chopped garlic and oregano and a little pepper and cook in a preheated oven at 120 ° for an hour and a half.
- Remove from the oven and toss with the chopped basil pesto in a mixer with a little oil and a slice of mozzarella as big as the tomato.