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Preheat the grill to high. Put the chopped tomatoes in a sieve over a bowl and leave to drain for 5 minutes, shuffling the tomatoes from time to time. Set aside the drained-off liquid (see Cook's Tip) and put the tomato solids in a bowl with the garlic and 1 tbsp oil. Season and mix together.
Put the sourdough slices on a large baking tray. Grill for 1 minute, then turn, drizzle with 1 tbsp oil and grill for a further 30 seconds.
Spoon the tomato mixture over the toasts, then top each slice with the torn mozzarella and 1 or 2 teaspoons of the pesto. Grill for 1 minute, then grind over black pepper and serve.
Chopped tomatoes:
Use the drained-off liquid to add richness to soups, salad dressings or pasta sauces. It freezes well, too.
Typical values per serving when made using specific products in recipe
Energy | 3,220kJ/ 771kcals |
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Fat | 43g |
Saturated Fat | 14g |
Carbohydrates | 67g |
Sugars | 8.1g |
Fibre | 3.9g |
Protein | 28g |
Salt | 1g |
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