Baked Tomatoes and Mozzarella Recipe

Baked Tomatoes and Mozzarella Recipe

  • 6 roma (plum) tomatoes, thinly sliced
  • 1 tablespoon olive oil
  • sea salt and freshly ground black pepper to taste
  • 1 (8 ounce) ball of fresh mozzarella cheese, cubed
  • 2 tablespoons chopped fresh basil
  • 1 clove roasted garlic, mashed into a paste
  • 1/4 cup balsamic vinegar
  • 2 tablespoons olive oil
  1. Preheat oven to 250 degrees F (120 degrees C). Grease a baking sheet.
  2. Arrange tomato slices on prepared baking sheet in a single layer. Drizzle tomatoes with 1 tablespoon of olive oil; sprinkle lightly with sea salt and freshly ground pepper.
  3. Bake the tomatoes in the preheated oven until they become leathery, a bit brown, and crunchy around the edges, approximately 2 hours. Remove from oven and let cool completely.
  4. Combine the cooled roasted tomatoes, mozzarella cheese, basil, and roasted garlic in a large bowl. Season with salt and pepper to taste. Stir in the vinegar and the remaining 2 tablespoons of olive oil; mix well.
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