- 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
- 1/4 cup balsamic vinegar
- 2 tablespoons olive oil
- Preheat oven to 250 degrees F (120 degrees C). Grease a baking sheet.
- 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.
- 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.
- 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.
04/17/2018
recipepes.com
Baked Tomatoes and Mozzarella, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
