Roasted Caprese Tomatoes with Basil dressing

Home / Recipes / Salads & Starters / Roasted Caprese Tomatoes with Basil dressing
Share!Pin on Pinterest274Share on Facebook3Tweet about this on Twitter1Share on Google+2Share on StumbleUpon0Share on Reddit0Share on TumblrDigg thisPrint this pageEmail this to someone

Roasted Caprese tomatoes

The idea for these luscious tomatoes came to me when I was left with an abundance of beautiful, ripe tomatoes after a shoot. I didn’t want to make them into a sauce because I loved the little stems attached and so decided to make whole roasted tomatoes. Because I’m such a fan of a good Caprese salad, I decided to halve the tomatoes and after roasting them, added a thin slice of mozzarella and a basil leaf.

Roasted Caprese tomatoes

These tomatoes are absolutely addictive and really moreish. The tomato’s flavour intensifies during roasting and adding the mozzarella and basil adds a touch of luxury without upping the calories too much. Served on a bed of wild rocket, drizzled with a basil and garlic dressing, these make a stunning side to grilled meats or a fabulous vegetarian dish when served with bread to mop up all the Balsamic flavoured juices.

Roasted Caprese tomatoes

 

Roasted Caprese tomatoes

 

 

Roasted Caprese Tomatoes with Basil dressing
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Vegetarian, Side dish
Serves: 2-4
Ingredients
  • 4 large, ripe tomatoes
  • 1 tablespoon olive oil
  • 2 tablespoons Balsamic vinegar
  • 1 teaspoon sugar (optional)
  • salt & pepper to taste
  • 4 thin slices Mozzarella
  • 4 basil leaves
for the dressing
  • small handful fresh basil
  • 1 garlic clove
  • juice of ½ lemon
  • 2 tablespoons olive oil
  • salt to taste
to serve
  • wild rocket
Instructions
  1. Pre-heat the oven to 180°c.
  2. Halve the tomatoes and place on a non-stick baking sheet, cut side up.
  3. Drizzle over the olive oil and Balsamic and season with the sugar (if using), salt and pepper.
  4. Roast for 20-25 minutes until the skins are blistered then top the 4 bottom halves with the mozzarella and roast for another 5 minutes.
  5. Remove from the oven and place a basil leaf on each bottom half then close with the top half.
  6. To make the dressing, blitz all the ingredients in a small food processor until the basil is finely chopped.
  7. Serve the tomatoes on a bed of wild rocket, drizzled with the dressing.
Alida Ryder
Alida Ryder
Being a general food freak has proven to be quite helpful in this career I've found myself in. Author of two cookbooks, photographer, food stylist. Mom to twins. Ex make-up and hair artist obsessed with beautiful clothes and spaces. I love a good G&T and I've been known to spend too much money on shoes.
Recommended Posts
Contact Us

We're not around right now. But you can send us an email and we'll get back to you, asap.

Visit SD Beauty