Roasted Caprese Tomatoes with Basil dressing

Roasted Caprese tomatoes baked with creamy mozzarella, basil leaves and finished with a delicious garlic and basil dressing is a great side dish recipe.

Roasted Caprese tomatoes

The idea for these luscious caprese 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 caprese tomatoes are absolutely addictive and really moreish. The tomato 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
 
Roasted Caprese tomatoes baked with creamy mozzarella, basil leaves and finished with a delicious garlic and basil dressing is a great side dish recipe.
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.

More tomato recipes you will love:

Roasted tomato soup with the ultimate grilled cheese 

Roasted tomato soup with grilled cheese

Slow-roasted tomato and peppered goat’s cheese quiche

Slow-roasted tomato and goat's cheese quiche

Tomato tarte tatin with goat’s cheese cream

Tomato Tarte Tatin

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Showing 8 comments
  • Alida Ryder
    Reply

    Thanks Zayna!

  • Zayna [Miss Measurement]
    Reply

    I just love caprese! And I’m loving this take on a classic salad.

  • guest
    Reply

    What is a bed of wild rocket? Your recipe “Roasted Caprese Tomatoes”

    • Alida Ryder
      Reply

      Like in the picture, you place lots of wild rocket on a platter. This becomes the ‘bed’ for the tomatoes.

      • me
        Reply

        Sure….but what IS wild rocket?

  • Guest
    Reply

    What is a bed of wild rocket?

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