Semi-confit tomato, fresh sheep’s milk cheese

For 4 people – Preparation time 15 minutes – Cooking time 10 minutes – Easy



  1. Remove the head and the seeds of the tomatoes.
  2. Sprinkle the tomatoes with the salt and icing sugar.
  3. Add a drizzle of olive oil.
  4. Bake for 10 minutes at 80°C. Leave it to cool.
  5. Blend the fresh sheep’s milk cheese.
  6. Garnish the tomatoes with the cheese and add a few walnut pieces.
  7. Put the cap back on each tomato.
  8. Serve with a mesclun salad and vinaigrette.