Preparation
Wash the tomatoes, cut in half and set aside.
Pour the olive oil into a non-stick frying pan and add the onions. Add the mushrooms, mix and add the water, white wine, bay leaf, coriander seeds and peppercorns. Bring to the boil and cook for about 15 minutes. Add the tomatoes and vinegar and mix all the ingredients together. Place in a serving bowl and leave to cool.
Add the cheese and sprinkle with the fresh herbs.
