to serve 2

• 4 slices of PEMA wholegrain bread
• 200g of red date-cherry tomatoes
• 10 yellow date-cherry tomatoes
• 150 g mozzarella
• 4-5 basil leaves
• dried oregano
• 20g icing sugar
• 1 garlic clove
• salt
• Extra Virgin Olive Oil (EVOO)

To begin, prepare the candied yellow date tomatoes. Line a baking tray with baking paper, cut the tomatoes in half and sprinkle them with the sugar, salt, pepper, dried oregano and a drizzle of olive oil.  Bake the tomatoes for two hours at 80 degrees.

Next, cut the red tomatoes in half and place them in a frying pan, add some olive oil and the garlic. Cook gently until they begin to change colour, reduce the heat and cover leaving the tomatoes to sweat for about 10 minutes. When cooked, pass through a mixer and puree them into a fine paste. Remove the yellow tomatoes from the oven and set aside.

Turn the oven up to 180-200 degrees.

Place the slices of bread on a lined baking tray, cut the mozzarella into cubes, spread the red-date tomato sauce onto the mini-pizza bread bases, add the mozzarella and the candied yellow tomatoes.  Cook for about four minutes and garnish with basil leaves to serve.