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Ingredients
6 servings
4tomatoes on the vine
large
coarse salt
Coarse pepper
extra virgin olive oil
for drizzling
Balsamic vinegar
reduction, for drizzling
2 x 16 ozfresh mozzarella
packages
1 cupfresh basil leaves
Substitutions
Balsamic vinegarette
instead of olive oil and vinegar reduction
Dried basil
instead of fresh
Instructions
Step 1
Preheat oven to 375°F. Line baking sheet with parchment paper.
Step 2
Cut tomatoes horizontally into 1/2 inch thick slices, then place them flat on the parchment lined baking sheet. Place the top and bottom tomato slices cut side up.
Step 3
Generously season with course salt and pepper, and drizzle with olive oil and balsamic reduction. Bake 20 to 25 minutes until tomatoes are soft and aromatic.
Step 4
Stack and roll basil leaves, then thinly slice the rules cross wise in a chiffonade.
Step 5
Cut the mozzarella into 1/4 inch thick slices, then arrange on a platter. Place a roasted tomato slice on each and top with basil. Season with salt and pepper to taste; drizzle with extra olive oil.
Step 6
TIP: use a charcoal or a pellet grill to cook tomatoes for a subtle smoky flavor.
Notes
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