Roasted Caprese Tomatoes with Basil dressing

 In Salads & Starters, Vegetarian

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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.

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Roasted Caprese tomatoes

 

Roasted Caprese tomatoes

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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.

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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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