Using a few simple ingredients, you can enjoy a vibrant taste of Italy in 15 minutes. ‘Polpa’ tomatoes are cold-pressed, semi-cooked and finely chopped, creating a soft, rich base for toppings
- Prepare10 mins
- Cook5 mins
- Total time15 mins
Preheat the grill to high. Put the chopped tomatoes in a sieve over a bowl and leave to drain for 5 minutes, shuffling the tomatoes from time to time. Set aside the drained-off liquid (see Cook's Tip) and put the tomato solids in a bowl with the garlic and 1 tbsp oil. Season and mix together.
Put the sourdough slices on a large baking tray. Grill for 1 minute, then turn, drizzle with 1 tbsp oil and grill for a further 30 seconds.
Spoon the tomato mixture over the toasts, then top each slice with the torn mozzarella and 1 or 2 teaspoons of the pesto. Grill for 1 minute, then grind over black pepper and serve.
Use the drained-off liquid to add richness to soups, salad dressings or pasta sauces. It freezes well, too.