Ingredients
✓ 1 pound ripe Roma tomatoes, halved lengthwise
✓ 2 cloves garlic, minced
✓ 1/4 cup extra virgin olive oil
✓ 1 tablespoon balsamic vinegar
✓ 1 teaspoon dried oregano
✓ 1/2 teaspoon dried basil
✓ 1/4 teaspoon red pepper flakes (optional)
✓ Salt and freshly ground black pepper to taste
✓ 1 pound fresh mozzarella cheese, sliced into 1/4-inch thick rounds
✓ 1 cup fresh basil leaves
✓ 1/4 cup balsamic glaze (optional, for drizzling)
✓ Extra virgin olive oil (for drizzling)
Instructions
✓ Preheat the oven to 400°F.
✓ Place halved Roma tomatoes on a parchment-lined baking sheet.
✓ Drizzle with 1/4 cup olive oil and roast for 12-15 minutes until edges brown and tomatoes soften.
✓ In a small bowl, whisk together minced garlic, 1/4 cup olive oil, 1 tablespoon balsamic vinegar, 1/2 teaspoon dried oregano, 1/4 teaspoon dried basil, and 1/4 teaspoon red pepper flakes.
✓ Season the dressing with salt and pepper.
✓ Once tomatoes are roasted, layer them on a serving plate.
✓ Place mozzarella slices on top of the tomatoes.
✓ Drizzle with the prepared dressing and top with fresh basil leaves.
✓ Finish with a drizzle of balsamic glaze and extra virgin olive oil before serving.
Notes
Serve immediately for the best texture. Mozzarella should be used fresh and at room temperature.
Nutrition
- Calories: 280
- Sugar: 6
- Sodium: 320
- Fat: 16
- Carbohydrates: 35
- Fiber: 3
- Protein: 14