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Field Mushrooms with Sweet Balsamic Roasted Tomatoes, Mozzarella and Pesto

Posted Aug 26 2008 4:14pm
Welcome to my gluten free Mediterranean kitchen again. I can feel a nip in the air as this years non-existent summer rolls towards the autumn and eventually the winter. That means one thing to me .... it may be cold outside, but I can still have the warm cosy smells of the Meditteranean inside! Mmmmmm!

I found the recipe for these tomatoes in Cook Yourself Thin , a book I bought on a whim really, when I realised that I had a problem with my cholesterol level. I didnt really adapt the recipe in any great way, as it is a good basic recipe ... I just omitted the salt. Then I made them the stars in a light lunch, so first of all you need your tomatoes .....

250 g tomatoes on the vine

1 clove of garlic, in its skin and crushed with the back of a knife

1/2 tbsp olive oil

1/2 tbsp good balsamic vinegar

Preheat the oven to 200 degrees C / fan 180 degrees C

Place the tomatoes in a roasting dish and toss in the olive oil and balsamic vinegar, add the garlic clove

Roast for around 15 minutes or untill they are beginning to soften

Allow the tomatoes to cool a little then ....

Grill your mushrooms, add half of the above quatity of tomatoes, some torn mozzarella and drizzle over some gluten free pesto. Lunch for one!

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