A classic caprese is even better when made with locally grown heirloom tomatoes. Here, a pounded basil sauce adds a burst of freshness, and the addition of fig vincotto brings a luxury touch.
1 Cup basil leaves
1 Small clove garlic, peeled
Juice of 1/2 lemon
Extra virgin olive oil
500g small-medium tomatoes
1 Tub baby mozzarella
2-3 Tsp Te Mata fig vincotto
Keep aside a few basil leaves for garnishing, put the rest in a mortar and pestle with the garlic and a little salt and pound to a paste. Add lemon juice and enough olive oil (approx 1/4 cup) to make a drizzling sauce (this is best made just before serving as it tends to discolour over time)
Slice tomatoes and baby mozzarella and arrange as you like on a serving platter. Drizzle over basil sauce, season with salt and pepper, scatter with basil leaves and finish with a light drizzle of fig vincotto