3 tbsp mascarpone
400g tin cherry tomatoes
½ tbsp sun-dried tomato purée (I used normal purée)
1 spring onion, thinly sliced
½ garlic clove, finely chopped (I didn't use this)
125g ball buffalo mozzarella, torn into pieces
Large handful rocket (I sprinkled some curled parsley on, in the absence of rocket)
Stir through the mascarpone, tomatoes, tomato purée, spring onion and garlic. Check the seasoning, then empty the mix into a 2 litre ovenproof casserole dish. Dot over the mozzarella, then grill for 5min until piping hot and golden. Top with rocket and serve.