Roasted Tomatoes with 'Nduja, Mozzarella and Black Pepper


roasted tomatoes

 

Recipe: Roasted Tomatoes with ‘Nduja, Mozzarella and Black Pepper by The Lemon Apron

INGREDIENTS

Tomatoes:

  • 4-6 medium to large tomatoes
  • 3 tbsp olive oil, divided
  • 1 small yellow onion, minced
  • 1 tbsp fresh chopped herbs (mixture of basil, rosemary, thyme, oregano, etc.)
  • 1/2 cup fresh mozzarella or fiore de latte, or bocconcini
  • 1/4 cup fresh ‘nduja, broken up into small pieces
  • 1 tsp freshly cracked DRØM black pepper
  • pinch of salt

Topping:

  • 3 tbsp olive oil, divided
  • 2 cloves garlic, minced
  • 6 tbsp panko
  • 6 tbsp grated parmesan cheese
  • 1 tbsp fresh chopped herbs (as above)

Pasta:

  • 1 lb uncooked pasta of choice/li>
  • 2 tbsp olive oil
  • 1 lemon, zested and juiced
  • 1 tsp freshly cracked DRØM black pepper

Serves approximately 4

DIRECTIONS

Tomatoes:

  1. Hollow out each tomato, leaving the ‘wall’ intact
  2. Place all the pulp and seeds into a medium bowl
  3. In a pan set over medium-high heat, add 1 tbsp olive oil and then the onion. Sauté till just softened. Add to the tomato pulp. (Save the pan for preparation of the topping)
  4. Add the fresh herbs and the remaining olive oil
  5. Add the cheese,’nduja and black pepper and toss lightly. Give a quick taste to see how much salt you would like to add
  6. Spoon equally among the hollowed out tomatoes and place into a well oiled baking dish

Topping:

  1. In the same sauté pan as above, over medium heat, heat 1 tbsp of olive oil and sauté the minced garlic till just softened.
  2. Remove from the heat. Add the remaining olive oil, the panko and the parmesan and stir to coat well, creating a mixture.
  3. Add the herbs mix in.
  4. Spoon the mixture evenly over all of the tomatoes.
  5. Place into the lower third of the oven and roast until the tomatoes are softened and wrinkled well, and the topping is browned and crispy. If the topping is browning before the tomatoes are completely cooked through, cover lightly with some tinfoil. This should take approximately 18-20 minutes.

Pasta:

  1. While the tomatoes are roasting, prepare your pasta.
  2. Bring a large pot of well salted water to a boil. Add your pasta and cook till ready to eat. The cooking time will depend on the pasta you choose to use.
  3. Once cooked through, drain and return to the pot. Add olive oil, lemon zest and juice plus black pepper. Toss well.
  4. Place the pasta into individual serving plates (or onto a serving platter) and top with the tomatoes. Drizzle with a touch more olive oil, and a freshly grated parmesan. Garnish with herbs.

As you break into the tomato, the insides will spill into the pasta, creating a lovely sauce. Enjoy!

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