Roasted Caprese tomatoes baked with creamy mozzarella, basil leaves and finished with a delicious garlic and basil dressing is a great side dish recipe.
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.
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.
- 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
- small handful fresh basil
- 1 garlic clove
- juice of 1/2 lemon
- 2 tablespoons olive oil
- salt to taste
- wild rocket
Pre-heat the oven to 180°c.
Halve the tomatoes and place on a non-stick baking sheet, cut side up.
Drizzle over the olive oil and Balsamic and season with the sugar (if using), salt and pepper.
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.
Remove from the oven and place a basil leaf on each bottom half then close with the top half.
To make the dressing, blitz all the ingredients in a small food processor until the basil is finely chopped.
Serve the tomatoes on a bed of wild rocket, drizzled with the dressing.