Roasted Cherry Tomatoes Caprese Toast Recipes

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!

ROASTED CHERRY TOMATO CAPRESE SALAD

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.

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 CAPRESE BITES

Steps:

• Preheat the oven to 450 degrees F.
• Using a small serrated knife, cut off the top eighth of each tomato and hollow out the insides, leaving the sides intact. (Discard the seeds and insides.) Slice a small sliver off each tomato bottom so it sits flat. Drain well on paper towel, taking care to dry the inside.
• Sprinkle the tomatoes with 1/4 teaspoon salt. Stuff each tomato with a pinch of the chopped basil and a mozzarella ball and set on a small rimmed baking sheet.
• Combine the breadcrumbs with the olive oil, oregano and the remaining 1/2 teaspoon salt in a small bowl. Divide the mixture among the tops of the tomatoes.
• Bake until golden and the cheese is melted, about 10 minutes. Allow to cool for 10 minutes, then serve warm.

ROASTED CAPRESE SALAD

Steps:

• For the tomatoes: Preheat the oven to 400 degrees F.
• On a large rimmed baking sheet, combine the cherry tomatoes, cocktail tomatoes and Roma or Campari tomatoes. Drizzle with the oil and scatter the torn basil over the top. Season with the salt and toss well to coat. Roast until the tomatoes are lightly browned and beginning to give off their juices, 30 to 35 minutes. Allow to cool slightly.
• For the salad: Arrange the tomatoes on a large platter. Tear the burrata over the top. Scatter the arugula and basil over the top and drizzle with the oil. Finish with the flake salt and black pepper, if desired.

ROASTED CHERRY TOMATOES

Steps:

• Preheat the oven to 400 degrees F.
• Toss the tomatoes lightly with olive oil on a sheet pan. Spread them out into one layer and sprinkle generously with kosher salt and pepper. Roast for 15 to 20 minutes, until the tomatoes are soft.
• Transfer the tomatoes to a serving platter and sprinkle with basil leaves and sea salt. Serve hot or at room temperature.