Tomato, Thyme and Mozzerella Rotolo

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This recipe is inspired by one of the first Jamie Oliver recipes I cooked, and it’s a really great crowd pleaser. I love the taste of sweet tomato and woody thyme, I’ve also used balsamic vinegar to cut through the flavoursome filling. Mozzerella is the perfect melting cheese, and this dish only being in the oven for 15 minutes means that the cheese gets deliciously stringy! I would serve this with a peppery rocket salad with lemon wedges and a balsamic dressing, I would love to know if you try this recipe so please don’t hesitate to send me a photo.

Shopping List

Serves 2:

3 ripe medium tomatoes

a few sprigs of fresh thyme

1 ball of mozzarella

2 sheets of fresh lasagna

2 tablespoons of balsamic vinegar

2 cloves of garlic

olive oil

salt and pepper

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Method

Preheat the oven to 180 degrees. Use a sharp knife to slice the lasagna sheets into three strips, then place into a dish or bowl.  Cover in boiling water for 5 minutes until the pasta is more flexible.  After 5 minutes use tongs or forks to retrieve the pasta and lay it on a plate ready for later.

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Chop the tomatoes, garlic and thyme (removing from the tough stalks). Then place a large frying pan on a high heat with a splash of olive oil. Add the garlic and thyme and fry for 3 minutes, stirring to stop the garlic from getting too brown. Then add the tomatoes and turn the heat down to medium.

Add half of the balsamic vinegar to the tomatoes and simmer for 15 minutes.  Whilst the tomatoes are cooking  tear apart the mozzarella into small pieces.  Take a strip of the pasta and dollop little bits of sauce and a few bits of mozzarella, repeat on each leaving about a third of the sauce and mozzarella to put on top.  Roll up the pasta loosely and quickly transfer to a small dish.

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Put in the oven for 15 minutes until the cheese has melted. Serve with salad and roasted veg or even some crusty bread. If you try this recipe or any others, tweet me a picture @beankitchenblog or use the same tag on instagram!

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