Ingredients
Method
- Preheat oven to 200°C (390°F).
- Blanch tomatoes: Bring water to a boil, add tomatoes, blanch for 30 seconds, transfer to ice bath, peel and dice.
- Cook pasta according to package instructions, drain and set aside.
- In a blender, combine diced tomatoes, olive oil, balsamic vinegar, sugar, salt, and pepper. Blend until smooth.
- Toss cooked pasta with the sauce and cubed mozzarella.
- Transfer to a baking dish, sprinkle remaining mozzarella on top.
- Bake for 12-15 minutes until golden and bubbly.
Notes
For a low-carb option: Use lupin-based pasta or spiralized zucchini.
Convert to halal by ensuring all dairy products are halal-certified.
Bake time can be adjusted based on desired cheese texture.
Convert to halal by ensuring all dairy products are halal-certified.
Bake time can be adjusted based on desired cheese texture.