Why not try this recipe for Semi dried tomatoes topped with confit of mushrooms, crispy pancetta and basil.

4 large Roma or salad tomatoes
30ml olive oil
Salt & pepper
400g brown mushrooms, sliced
2 sprigs thyme
2 Garlic Cloves sliced
150ml olive oil
150ml chicken stock
4 slices, pancetta
4g basil leaves

How to
Cut the tomatoes into half from top to bottom
Lay the tomato halves onto a baking tray and drizzle with olive oil, salt and pepper. Bake at 120C until they begin to caramelize (60 – 80 minutes)

At the same time place the mushrooms, thyme, garlic, olive oil and garlic into an oven dish and cover it. Place the dish into the oven with the tomatoes and cook them for the same amount of time.
Meanwhile in a dry frying pan cook the pancetta until crispy

Once the vegetables are cooked place the tomatoes onto a serving plate, top them with the mushrooms and the pancetta

Garnish with a big sprig of fresh basil and serve warm

Recipe provided courtesy of SAMFA – the South African Mushroom Farmer’s Association. Established in 1984, SAMFA aims to promote the South African mushroom industry and increase the consumption of fresh cultivated mushrooms.

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