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.

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.

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Roasted Caprese Tomatoes with Basil dressing

Prep Time

5 mins

Cook Time

30 mins

Total Time

35 mins

 

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

Course: Side Dish, Vegetarian

Servings: 2 -4

Author: Alida Ryder

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 1/2 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 

Slow-roasted tomato and peppered goat’s cheese quiche

Tomato tarte tatin with goat’s cheese cream