Thursday, March 14, 2013


This recipe was presented on the Food Network Channel, thanks to Ina.

oven roasted tomatoes, fresh mozzarella and basil


plum tomatoes, cut in halves and seeded
2 cloves garlic, sliced
olive oil
salt and pepper
splash of balsamic vinegar

fresh sliced mozzarella
fresh basil, cut chiffonade


Preheat oven to 200 degrees.

Place tomato halves on a baking sheet.  Drizzle with olive oil and balsamic.  Season with the garlic, salt and pepper. 

Roast for 2 hours.

When the tomatoes are cool, layer on a serving platter with alternating slices of fresh mozzarella.

Sprinkle with the fresh basil strips.  Drizzle on some additional balsamic vinegar.

deliciously served with fresh baked sliced baguettes

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