Roasted tomatoes with olives and pine nuts

Roasted tomatoes with olives and pine nuts

Total: 40 min. | Active: 15 min.
vegetarian, gluten-free
Nutritional value / people: 269 kcal
, Fat: 20 g
, Carbohydrate: 9 g
, Protein: 11 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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1 kg vine-ripened tomatoes, cut into approx. 1 cm slices
2 tbsp olive oil
3 garlic cloves, thinly sliced
1 tsp salt
a little pepper
1 mozzarella ball (approx. 150 g), torn into pieces
60 g Kalamata olives
2 tbsp pine nuts

To roast

½ bunch basil
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How it's done

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Arrange the tomatoes on a baking tray lined with baking paper. Mix the oil with the garlic, salt and pepper, drizzle on top of the tomatoes. Top with the mozzarella, olives and pine nuts.

To roast

Approx. 25 mins. in the centre of an oven preheated to 200°C. Remove from the oven, garnish with basil.

Good to know
Serve with: Baguette.

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