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Mozzarella Pizzaiola
Mozzarella Pizzaiola
Italian
Starter
1.5 hours
Vegetables/vegetarian
Easy
Serves
4

Pizzaiola is a Neapolitan sauce and is usually used in Carne Pizzaiola, a humble dish consisting of meat, tomatoes and oregano. We make a similar tomato and oregano sauce but serve it with a whole mozzarella ball. You can serve this on a simple salad of rocket leaves, if you like.

Recipe courtesy of
Ingredients
  • 2kg tomatoes – any firm variety
  • Extra virgin olive oil
  • Red wine vinegar
  • Flaky sea salt and black pepper
  • 2 tablespoons caster sugar
  • 1 handful of oregano leaves
  • 4 x 125g balls of buffalo mozzarella
Method
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Method
  1. Preheat the oven to 140C/Gas 1.
  2. Cut the tomatoes into bite-sized pieces and lay in a single layer on a baking tray. Pour over several good glugs of olive oil, a couple of good splashes of red wine vinegar, a pinch of salt, a grind of pepper, the sugar and half the oregano.
  3. Roast in the low oven for 1 hrs or until the tomatoes are only just holding their shape. Check the seasoning. The tomatoes should be wonderfully sweet and sharp.
  4. Place equal amounts of the tomato onto four plates and scatter with the remaining oregano, chopped this time. Place a whole buffalo mozzarella ball in the center and dress with a short drizzle of olive oil.

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