Roasted Tomatoes Recipe

From Dorothy McNett's Recipe Book.

| Browse by Category | Browse alphabetically | Cooking Club |

See Also: Cooking Club · Side Dishes · Vegetable Dishes

Roasted Tomatoes

From Dorothy McNett's recipes at For Fourth of July, serve this with a few blueberries to have red, white and blue, or use blue cheese instead of the mozzarella.

1/2 -2/4 cup finely minced fresh basil
2-3 cloves garlic, very finely minced
1 tablespoon fresh lemon juice
pinch of semi-coarse sea salt
1/4 cup extra virgin olive oil

4 large fresh tomatoes
1 tablespoon extra virgin olive oil
1-2 tablespoons balsamic vinegar
pinches of sea salt and freshly ground pepper
4 slices fresh mozzarella

Preheat oven to 350degrees. Combine the finely minced basil and garlic, adding the lemon juice, salt and olive oil. Blend well, and set aside while you roast the tomatoes. Slice the tomatoes in half and place on a silicone or parchment lined baking sheet with sides, cut sides up. Drizzle with a bit of olive oil and balsamic. Sprinkle with salt and pepper. Bake 20-25 minutes. Arrange thin slices of mozzarella over the bottom halves and bake for 5 minutes more. Place bottom halves on serving plates and put the top on over the cheese. Drizzle with the dressing and serve.

Recipe created 2013-06-24.

Valid HTML 4.01 Transitional

© 1996-2013 Dorothy McNett. All Rights Reserved.