For summer: cherry tomato, courgette, basil (& mozzarella)

Name: For summer: cherry tomato, courgette, basil (& mozzarella)
Yield: Serves 3–4
Cuisine: Italian
Ingredients: 1 ¼ teaspoons salt, plus extra for seasoning; 250 g (9 oz) farro olive oil, for cooking and drizzling; ½ teaspoon sugar; 2 garlic cloves, peeled; 2 large courgettes, or 4 small ones (about 450 g/1 lb), cut lengthways into quarters; 1 tablespoon white vinegar; zest and juice of ½ lemon; 300 g (10½ oz) cherry tomatoes, halved; a handful of basil leaves; fresh cheese, such as mozzarella, burrata or stracciatella (optional), sliced or torn; ½–1 red onion (preferably a tropea onion), or a handful of spring onions (scallions), thinly sliced

Preparation info

Serves
3–4

Difficulty
Easy

Appears in

Pomegranates & Artichokes

By Saghar Setareh

Published 2023

About

Ingredients

300 g (10½ oz) cherry tomatoes, halved
½ teaspoon sugar

Europe
Italy
Summer
Gluten-free
Vegetarian
Mediterranean

Method

Preheat the oven to 200°C (400°F). Arrange the tomatoes, cut side up, on a baking tray. Sprinkle with the sugar and ¼ teaspoon of the salt. Roast for about 1½ hours