Mozzarella and cherry tomato traybake

This simple bake is a meal in one – serve it as a special weekend breakfast or lunch, or with some salad leaves for lunch or supper.

Ingredients

Serves: 4
Ready in: 50 mins

• 2 x 225g packs The Tomato Stall Isle of Wight Mixed Tomatoes (Baby Plum or Cherry Vine variety)
• 2 cloves garlic, thinly sliced
• 125g (drained) Laverstoke Park Farm Buffalo Mozzarella, torn into chunks
• 2 Co-op Ciabatta rolls or bread (about 180g), torn
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• Small handful fresh basil leaves
• Salad leaves, to serve (optional)

Method

1. Preheat the oven to 180°C/160°fan/gas 4.
2. Put the tomatoes in a roasting tin with the garlic, torn mozzarella and pieces of ciabatta.
3. Drizzle with the olive oil and balsamic vinegar. Season well.
4. Bake in the oven for 40-45 mins, until the tomatoes are soft but still holding their shape.
5. Scatter with the fresh basil leaves and serve with some salad leaves, if liked.