Roasting Tin Panzanella

INGREDIENTS

• 800g Dunnes Stores Irish Tomatoes
• 1 fat garlic clove, thinly sliced
• 3 tbsp extra virgin olive oil
• 1 tbsp red wine vinegar
• 3 sprigs of thyme or rosemary
• 1 tbsp capers
• 1 red onion, thinly sliced
• 200g Dunnes Stores Organic Sourdough, torn
• 2-3 balls of Dunnes Stores Buffalo Mozzarella, torn
• 30g shaved parmesan
• Handful basil
• Chilli flakes (optional)

METHOD

1. In a large bag, toss the tomatoes, garlic, olive oil, vinegar, herbs, capers and onion. Season with salt and black pepper and set aside for up to 24 hours in the fridge.
2. Line a lipped tray with parchment. Tip the tomatoes onto the tray in an even layer along with the torn sourdough. Roast at 220°C/200°C fan/425°F/Gas 7 for 20 mins.
3. Finish topped with torn mozzarella, parmesan, basil, and chilli flakes.