Portions: 04 Preparation time: 60 minutes

Roasted Tomato Cream with Mozzarella and Sun-Dried Tomatoes

– 1.5kg fresh tomatoes
– 1 whole garlic head
– 150g mini mozzarella
– a handful of fresh basil
– 2-3 tablespoons olive oil
– 1 shallot
– cream (preferably thick and sweet)
Sun-dried tomatoes in strips with herbs and black olives in oil OLE! (quantity to taste, approximately 1/3 jar)
– salt, pepper
– 1 tablespoon dried Provencal herbs
– a sprig of fresh rosemary

Cut tomatoes in half, place in an ovenproof dish. Cut the garlic head in half, divide the shallot into pieces. Season with salt, pepper, and herbs. Roast at 200 degrees Celsius for about 30-40 minutes until tomato skins start to blacken. Add mozzarella, basil, and sun-dried tomatoes with olives. Bake for another 5 minutes. Remove from the oven, peel off skins, and squeeze garlic from cloves. Blend with a blender. Sweeten with sugar or add sweet cream if the cream is too acidic. Decorate with cream and sun-dried tomatoes.