Baked za’atar tomatoes and mascarpone
Simple Too, p. 24
These are inspired by Simon Hopkinson’s creamed tomatoes on toast, from his classic cookbook Roast Chicken and Other Stories. Use any ripe tomatoes: this is a great opportunity to use up whatever you happen to have – all shapes and sizes are welcome. They are best served hot: for brunch with the herby soda bread (p. 27), or any bread, or as lunch along with the butterhead lettuce salad (p. 230).
Ingredients
- 300g mascarpone
- 50ml double cream
- 3 garlic cloves, 1 crushed, 2 thinly sliced
- 2 tsp cornflour
- 600g ripe tomatoes, halved, quartered or thickly sliced (depending on size)
- 1 tbsp za’atar
- 1½ tbsp olive oil
- 1 tsp thyme leaves
- Fine sea salt and black pepper
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