One evening this summer, I needed another side dish to add quickly to a meal. I had two tomatoes remaining from a trip to our local vegetable farm. I had some fresh mozzarella left over from another recipe, so the combination of tomatoes and mozzarella got my wheels to turning.
I love it when an idea comes together and actually works. Don’t you? These roasted balsamic tomatoes were a true hit at our house!
Here’s a quick run-down for making them. Slice tomatoes and place them on a prepared rimmed baking sheet. Drizzle with balsamic vinegar and bake for 5-7 minutes at 375º.
Remove from oven and place thinly sliced fresh mozzarella cheese over each tomato slice. Due to the softness of the cheese, it doesn’t slice well, so you may have to lay sections of cheese in as thin a layer as you can manage.
To eliminate the issue altogether, line the pan with foil and cover with parchment paper before layering with tomatoes.
Sprinkle the cheese with dried basal to taste and a little salt and pepper. (If you have fresh basil, wait to sprinkle it over the top after baking.)
Return to oven and roast until cheese is nice and melted (2-3 minutes). Yum!
These would be tasty with frozen (thawed) spinach between the tomato and cheese layers. Another yum!
You may not need an actual recipe for these easy tomatoes, but here it is for you to print if you’d like.
- 2 large fresh tomatoes
- ¼ cup balsamic vinegar
- ½ - ¾ tsp. dried basal flakes
- salt and pepper to taste
- Wash and slice tomatoes thinly (no need to peel). Space them evenly in an oiled baking pan that has a rim.
- Drizzle tomatoes with Balsamic vinegar.
- Bake in 375-degree oven for 5-7 minutes. Remove pan from oven.
- Place thin slices of fresh Mozzarella cheese over tomatoes. Be sparing, and it's best to break the slices into sections. Sprinkle with basal, salt and pepper.
- Return to oven for 2-3 minutes until cheese is melted. If browning is desired, allow another minute or two of baking time.
These are very quick and easy to add a special something to a meal this summer. Who knows? It may work well during winter with grocery store tomatoes that are barely tolerable otherwise.
Have you had an abundance of tomatoes this summer? Is your tomato season almost over?
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