ROASTED CHERRY TOMATOES CAPRESE TOAST
Steps:
- Preheat oven to 350 degrees F.
- Toss tomatoes and garlic together with olive oil then transfer to a baking sheet. Sprinkle with salt and pepper. Roast until cherry tomatoes are bursting and lightly browned, about 40-45 minutes. Let cool.
- To assemble, add torn pieces of mozzarella on top of toast. Spoon warm tomatoes on top and gently press down so the juices spill over cheese/bread.
- Drizzle with olive oil and sprinkle with more salt, if desired. Serve immediately with chopped basil. Enjoy!
Nutrition Facts : ServingSize 1 serving, Calories 215 kcal
ROASTED CHERRY TOMATO CAPRESE
The classic tomato and mozz summer salad gets a roasty cold-weather makeover.
Provided by Adam Rapoport
Categories Bon Appétit Tomato Mozzarella Roast Thyme Salad Side Garlic
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F. Toss tomatoes, thyme, garlic, and oil on a rimmed baking sheet to coat and season lightly with kosher salt. Spread out in a single layer and roast until tomatoes are bursting and lightly browned, 40-45 minutes; let cool.
- Arrange mozzarella on a platter and spoon warm tomato mixture with juices over; sprinkle with sea salt. Serve with olive-oil-toasted bread for soaking up all those extra juices.
- Do Ahead
- Tomatoes can be roasted 1 day ahead. Cover and chill. Gently reheat before using.
ROASTED CHERRY TOMATO CAPRESE SALAD
This Roasted Cherry Tomato Caprese salad is certain to become a favourite. It is light, full of flavour and so easy to make. You can serve it as an appetiser or as a side dish. Don't miss the opportunity to mop up the delicious juices with some crusty bread.
Provided by Alexandra
Categories Appetiser Side Dish
Time 45m
Number Of Ingredients 9
Steps:
- Preheat your oven to 180 Degrees C (355F).
- Wash and dry the tomatoes, halve any that are large. Pierce the whole tomatoes with the tip of a sharp knife. It will prevent them from bursting in the oven.
- Place the tomatoes in a medium-size bowl.Add the crushed garlic, olive oil, sugar, dried oregano and salt and toss together.
- Turn onto a rimmed baking tray and place in the preheated oven.Bake the tomatoes for about 30 minutes or until they begin to caramelise.Remove the tray from the oven and set aside to cool.
- When cool, remove the crushed garlic. Arrange the tomatoes on a serving platter with the torn mozzarella and the basil leaves. Pour the roasting juices over the tomatoes.
- Add a sprinkle of good quality sea salt flakes just before serving.Serve as an appetiser with crusty bread to mop up the juices, or serve as a side dish - See Note 6.Also delicious served with a drizzle of our Balsamic Glaze.
Nutrition Facts : Calories 262 kcal, Carbohydrate 7 g, Protein 9 g, Fat 22 g, SaturatedFat 6 g, Cholesterol 29 mg, Sodium 394 mg, Sugar 4 g, ServingSize 1 serving
ROASTED TOMATO CAPRESE SALAD
Steps:
- Preheat the oven to 275 degrees F.
- Arrange the tomatoes on a sheet pan, cut sides up, in a single layer. Drizzle with 1/4 cup of olive oil and the balsamic vinegar. Sprinkle with the garlic, sugar, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper. Roast for 2 hours until the tomatoes are concentrated and begin to caramelize. Allow the tomatoes to cool to room temperature.
- Cut the mozzarella into slices slightly less than 1/2-inch thick. If the slices of mozzarella are larger than the tomatoes, cut the mozzarella slices in half. Layer the tomatoes alternately with the mozzarella on a platter and scatter the basil on top. Sprinkle lightly with salt and pepper and drizzle lightly with olive oil. Serve at room temperature.
ROASTED TOMATO CAPRESE
Steps:
- For the pesto: In a food processor chop the garlic and basil and puree until chopped finely. Add in the remaining ingredients and puree until smooth. Set aside until ready to use.
- For the tomatoes: Preheat the oven to 375 degrees F. Slice the tomatoes into 3 pieces, each about 1/2-inch thick, being sure to slice off the tops and bottoms. Toss with olive oil, salt and pepper and then place onto a foil-lined baking sheet. Bake for 45 minutes to 1 hour. Set a side to cool. For the prosciutto: Slice the prosciutto into ribbons and bake in a 350 degree F oven until crispy. About 20 minutes.
- To plate: Place 2 slices roasted tomato caddy-wompus on your plate, top with fresh buffalo mozzarella, pesto and the crispy prosciutto.
ROASTED CHERRY TOMATOES
This is one of the easiest side dishes I've found. I don't even like most tomatoes, but I love these sweet little cherry tomatoes. This is the basic recipe, but you can also add slivered garlic to the roasting pan and/or chopped fresh basil and Parmesan cheese at the end. Very good with pasta!
Provided by Kristen M
Categories Side Dish Vegetables Tomatoes
Time 45m
Yield 8
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Whisk olive oil, balsamic vinegar, salt, and pepper in a large bowl. Add cherry tomatoes; toss to coat.
- Spread cherry tomatoes in an even layer on a rimmed baking sheet.
- Roast until skins are slightly shriveled, 35 to 40 minutes.
Nutrition Facts : Calories 84.5 calories, Carbohydrate 5.5 g, Fat 7.1 g, Fiber 1.2 g, Protein 1 g, SaturatedFat 1 g, Sodium 446.7 mg, Sugar 0.3 g
TOMATO & MOZZARELLA CAPRESE - OFFICIAL RECIPE - OLIVE GARDEN
Make and share this Tomato & Mozzarella Caprese - Official Recipe - Olive Garden recipe from Food.com.
Provided by Starfire aka Wendy
Categories Cheese
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Arrange sliced tomatoes on a large platter.
- Place one basil leaf on top of each tomato slice.
- Place one slice of mozzarella on top of each basil leaf.
- Spring oregano, salt and black pepper on cheese and drizzle with extra-virgin olive oil. Finish with drizzle of balsamic vinegar.
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- Preheat oven to 350°. Toss tomatoes, thyme, garlic, and oil on a rimmed baking sheet to coat and season lightly with kosher salt. Spread out in a single layer and roast until tomatoes are bursting and lightly browned, 40–45 minutes; let cool.
- Arrange mozzarella on a platter and spoon warm tomato mixture with juices over; sprinkle with sea salt. Serve with olive-oil-toasted bread for soaking up all those extra juices.
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