To make the sauce:
Preheat the oven to 190°C (375F), Gas Mark 5. To prepare the sauce, cut off and discard the top quarter of the garlic head and wrap the remainder in foil. Arrange the tomatoes, cut side up on a foil lined baking sheet and sprinkle lightly with salt. Add the red pepper and the foil wrapped garlic to the sheet and roast for 1 hour until the tomatoes are just beginning to char nicely, the garlic is completely tender and the red pepper is cooked through with blacked skin.
Transfer the pepper to a bowl and cover with clingfilm, then leave to stand for 20 minutes. When cool enough to handle, peel and discard the core and seeds. Place the flesh in a food processor with the tomatoes. Unwrap the garlic and squeeze the roasted cloves from the skin into the food processor. Add the lemon juice, olive oil and balsamic vinegar and blend until smooth. This can be made up to 24 hours in advance and kept in a bowl covered with clingfilm in the fridge.
To make the fritters:
Mix the breadcrumbs in a shallow dish with the parsley, rocket and lemon rind, then season to taste. Season the flour and tip on to a flat plate. Lightly beat the egg in a shallow dish.
Tear each buffalo mozzarella into four pieces, then dust in the seasoned flour, shaking off any excess. Tip in the beaten egg and then coat in the flavoured breadcrumbs. Arrange on a baking sheet lined with non-stick baking parchment and chill for at least 2 hours to firm up or overnight is fine.
When ready to cook, pour 5cm (2in) of the olive oil into a large pan or heat a deep-fat fryer to 180C(350F) or until a small piece of white bread dropped into the oil browns and rises to the surface in about 1 minute. Deep-fry the mozzarella fritters for 2-3 minutes until crisp and golden brown. Drain well on kitchen paper. You have to do this in batches depending on the size of your pan.