Ingredients for 4 people:4 slices homemade-style Tuscan bread4 slices fresh pecorino cheese (aged 3-4 months), the same size as the slices of bread20 “Pomodorini al forno” (= Oven Cooked Cherry Tomatoes)2 tbsp oregano3 tbsp Extra Virgin Olive Oil
Lay the slices of pecorino on top of the slices of bread and arrange them on a baking tray lined with greaseproof paper; bake in a preheated oven, at 180 °C, for 8-10 minutes, until the cheese has softened. Place 4-5 oven cooked cherry tomatoes on each of the “crostoni” (= large crostini), season with a pinch of oregano and a drizzle of olive oil, and serve.
"Pomodorini al Forno de La Vialla"
(= La Vialla’s Oven Cooked Cherry Tomatoes)
Ingredients for 1 jar containing 250-300 g:
500 g cherry tomatoes
2 tbsp of extra virgin olive oil
1 clove of garlic
½ tsp salt
3 basil leaves
½ chilli pepper
½ tsp oregano
Wash the tomatoes and pat them dry; arrange them on a baking tray lined with greaseproof paper, drizzle a spoonful of olive oil over them and cook in a preheated oven, at 100 °C, for 2 hours. Remove from the oven and transfer the tomatoes into a bowl. Season them with a spoonful of olive oil, the salt and oregano, and stir; add the chopped chilli pepper, garlic and basil and stir again. After “dressing” them, leave the cherry tomatoes to marinate for roughly an hour.
To preserve them: put them into a sterilised glass jar and screw the lid on tightly, put the jar in a saucepan, pour in enough cold water to cover it, bring to the boil and then leave to simmer for at least 20 minutes. Turn off the heat, leave to cool and only remove the jar when the water is cold.