A pot of fabulous buffalo mozzarella has been sitting in my fridge for a while now and I suddenly had the urge to make a classic italian tricolore salad of mozzarella, fresh basil and tasty tomatoes. The tomatoes were so disappointing, however, that I binned that idea, chopped them in half and slow-roasted them in the oven instead. This is a great idea for sprucing up flavourless tomatoes and produces a deliciously deep flavour, especially if you help this along by sprinkling them with some balsamic vinegar, olive oil, sugar, salt and pepper.
You could eat these tomatoes with a lovely balsamic dressing and mop up the juices with chunks of crusty bread, you could leave them to cool and keep them for tomorrow's lunch/lunch box...there are lots of tasty options, but I decided to use these tomatoes as the base for a pasta sauce - a much more sensible idea for fuelling the body than a salad, especially as I did a pretty hard 12 mile run yesterday and have 5 miles to do today.
I used fusilli bucati, a great fun pasta with a hole running through the centre and I reckon this goes very well with a good rich tomato sauce. Spaghetti is good as well, or conchiglioni shells .T