Chef Abhijit Saha's

Slow Roasted Tomatoes and Buffalo Mozzarella Melt

with Pesto and Balsamic Reduction

Ingredients
For roasted tomatoes
12 fresh tomatoes
240  g Buffalo Mozzarella
2 tsp garlic, chopped
1 tsp oregano

For basil pesto
40 g basil, cleaned
20 g pine nuts, toasted
3 garlic cloves
3 tbsp  Parmesan, grated
125 ml olive  oil
salt to taste

For salad
100 g assorted lettuce, cleaned
2 tbsp  extra  virgin olive  oil
1 tbsp  balsamic vinegar
salt to taste
pepper to taste

For garnish
30 ml balsamic reduction
micro greens, a handful

Method
For the roasted tomatoes
Pre-heat oven to 120 degrees C. Cut tomatoes into  halves lengthwise, place  them on baking tray. Sprinkle with salt, pepper, garlic, oregano and olive  oil. Slow roast in oven for 45 minutes.
For basil pesto
In a food processor, combine together fresh basil leaves, garlic cloves, pine nuts, Parmesan  and blend while  slowly incorporating olive  oil, to prepare a coarse  mixture. Adjust salt and set aside.

Assembly
Arrange sliced  fresh Mozzarella on roasted tomatoes and bake again at 180 degrees C until  the Mozzarella melts. Remove  from  the oven and place  on serving plates.  Top with peste  and balsamic reduction. Dress the lettuce with balsamic vinegar and extra  virgin olive  oil, season and arrange around the roasted tomatoes and garnish with micro greens.