There is something magical about warm fragrant tomatoes when they are in season. This is a beautiful summer dish that you can enjoy as a light lunch or as an entree.  It is best to use tomatoes that are fresh, meaty and in season, like a beef tomato or an heirloom variety.

Serves 4

Preparation and cooking time: 15 mins

40 g reduced fat mozzarella

4 medium fresh tomatoes

1 small bunch of basil leaves

2 tablespoons pine nuts

3 garlic cloves, finely chopped

2 slices grained sourdough bread, diced into 2 cm squares

2 tablespoons olive oil

2 tablespoons of red wine vinegar

1 tablespoon of baby capers chopped finely

2 tablespoons of finely sliced basil leaves

2 tablespoons of extra virgin olive oil

Freshly ground black pepper

1. Place a frying pan on a low heat, add the olive oil and garlic and saute for one minute.
2. Add the bread to the frying pan and continue to toast with the garlic and oil until  golden brown.  Add the pine nuts and continue to stir until the pine nuts are fragrant and just browned. Remove from heat and place in a heat proof bowl.
3. Wash the basil leaves and halve the bunch.  Finely chop approx 6 basil leaves into shreds and add to a bowl with olive oil, capers and red wine vinegar. Stir with a spoon and set aside.
4. Slice the tomatoes horizontally into 3 slices, and mozzarella into thin slices.
5. Heat the same frying pan to a medium heat and place the tomato onto the hot frying pan and sprinkle with a little pepper.  Cook tomatoes only on one side for 3 minutes as you want them to keep their shape and not fall apart
6. On a plate, drizzle a little of the basil dressing and sprinkle some of the garlic bread and pine nuts.
7. Place a slice of the tomato on a plate with the cooked side up. Tear the slice of mozzarella cheese into small pieces and place on the warm slice of tomato , then place a basil leaf and another drizzle of dressing and continue until you have put the top back on the tomato. Serve immediately while mozzarella is warm.

Cooks notes: To get the best flavour out of your tomatoes always store them out of the refrigerator in the fruit bowl.  Refrigerated tomatoes can become flourly and lose their flavour.