Oven Roasted Tomatoes and Mozzarella
User Reviews
5
Oven Roasted Tomatoes and Mozzarella
Description
In this recipe, Roma tomatoes are sliced about half an inch thick, then roasted at a low temperature around 340°F until just softened but not browned, preserving their juiciness. Fresh mozzarella balls are tossed lightly in extra virgin olive oil, fleur de sel, and optional black pepper to absorb gentle seasoning. Once the tomato slices have cooled, they are topped with the seasoned mozzarella and fresh basil leaves, then served skewered for easy eating or layered into a sandwich-like presentation. This technique allows each bite to combine the sweet acidity of the warm tomatoes with the creamy richness of the cheese and fragrant basil.
The dish works well as an appetizer or light salad component, especially in spring or summer when tomatoes are ripe. Its gentle roasting enhances tomato flavor without overpowering it and lightly infuses the cheese with the oil and seasoning.
For presentation, layering tomato and mozzarella vertically can recreate the shape of the original tomato and add visual interest. The recipe allows substitution of mozzarella with fresh goat cheese if desired.
Ingredients
- 5 tomato I use Roma, long tomatoes, organic
- 1 teaspoon fleur de sel
- black pepper optional, to taste
- 2 tablespoon olive oil extra virgin
- 300 g (11oz) fresh mozzarella if small, one per tomato slice, otherwise cut in half, balls
- 1 tablespoon basil to top each tomato, fresh leaves
Instructions
- Slice the tomatoes not too thinly (about 1.5cm/half inch) so that they'll roast and not burn (they should be still wet when done). Place slices on a baking tray with baking parchment paper. (If making for a stacked starter, keep slices evident in order for each tomato to make quick & easy assembly later)Roast in the oven at 170°C/150°C fan/340°F/Gas 3 for about 20 minutes until roasted but not brown.
- Leave to cool on the baking tray. Meanwhile, place the mozzarella balls in a bowl with the olive oil, sea salt and pepper. (If using a bigger, whole mozzarella, cut into slices and dribble over the olive oil and seasoning.)
- Place the basil then mozzarella balls on each tomato slice and using a tooth pick, lift off each tomato slice, skewering the pick into the tomato and mozzarella and transfer to a serving plate. If there are leftover tomato slices, place one on top to make a sandwich.
Notes
- For serving as a starter, stack tomato and mozzarella slices vertically to mimic the original tomato shape.
- Mozzarella can be replaced with fresh goat cheese slices for a different flavor.
- Decorate with fresh basil leaves, herbs, or chopped avocado to vary the presentation.
User Reviews
Overall Rating
5
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