Tomato tower in balsamic cream

Name: Tomato tower in balsamic cream
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 500 g cherry tomatoes; 7 TABLESPOONS Sugar; 150 ml dark balsamic vinegar; 7-10 Tbsp salt, pepper; 3 TABLESPOONS good olive oil; 125 g Buffalo mozzarella; 4-6 Stem(s) Basil; 7-10 Tbsp Sea salt; 7-10 Tbsp coarse pepper

AUTHOR
Louis Ramirez

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

500 g cherry tomatoes
7 TABLESPOONS Sugar
150 ml dark balsamic vinegar
7-10 Tbsp salt, pepper
3 TABLESPOONS good olive oil
125 g Buffalo mozzarella
4-6 Stem(s) Basil
7-10 Tbsp Sea salt
7-10 Tbsp coarse pepper

Directions

1
Wash the tomatoes. Caramelise the sugar at medium heat in a pan until golden. Deglaze with vinegar. Bring to the boil and simmer over medium heat for 2-3 minutes, stirring continuously, until the sugar has dissolved.
2
Season to taste with salt and pepper.
3
Add the tomatoes to the stock and bring to the boil. Simmer for 4-5 minutes until they burst and drizzle with 1 tablespoon of oil. Remove from heat.
4
Cut buffalo mozzarella into 8 slices. Wash basil, shake dry, pluck off leaves and chop coarsely. Mix 2 tablespoons of oil and basil. Turn the mozzarella in it.
5
Pile up the tomatoes and mozzarella into small towers. Sprinkle with sea salt and coarse pepper.