Baked Tomatoes and Mozzarella recipe

All Recipes Best Recipe Side Dish Vegetables Tomatoes

Ingredients

6 roma (plum) tomatoes, thinly sliced
1 tablespoon olive oil
sea salt and freshly ground black pepper to taste
1 (8 ounce) ball of fresh mozzarella cheese, cubed
2 tablespoons chopped fresh basil
1 clove roasted garlic, mashed into a paste
¼ cup balsamic vinegar
2 tablespoons olive oil

Nutrition Info

186.3 calories
carbohydrate: 5 g
cholesterol: 29.7 mg
fat: 15 g
fiber: 0.8 g
protein: 7.4 g
saturatedFat: 6.4 g
servingSize: -
sodium: 113.2 mg
sugar: 4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 250 degrees F (120 degrees C). Grease a baking sheet.

  2. Arrange tomato slices on prepared baking sheet in a single layer. Drizzle tomatoes with 1 tablespoon of olive oil, sprinkle lightly with sea salt and freshly ground pepper.

  3. Bake the tomatoes in the preheated oven until they become leathery, a bit brown, and crunchy around the edges, approximately 2 hours. Remove from oven and let cool completely.

  4. Combine the cooled roasted tomatoes, mozzarella cheese, basil, and roasted garlic in a large bowl. Season with salt and pepper to taste. Stir in the vinegar and the remaining 2 tablespoons of olive oil, mix well.

Recipe Yield

6 servings

Recipe Note

This recipe takes any store bought, colorless tomato and makes it seem like the best vegetable you've ever tasted! Just takes a little extra time than most recipes.

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