Fall is right around the corner. The morning air is a little more crisp, our windows are open all day and our garden is bursting with fresh, colorful tomatoes. If you’re looking for ways to use up your bounty of tomatoes, I’m sharing some simple and delicious tomato-inspired recipes over the next week. Let’s start with this Roasted Caprese Salad.
Roast the Tomatoes
This recipe is an easy twist on the classic caprese salad, because you roast the tomato slices rather than serve them freshly sliced. I sprinkle salt, freshly ground pepper and a pinch of dried oregano over each tomato slice just before popping them in a 425 degree F oven for about 10 minutes.
When they come out, they are sizzling and the earthy oregano and sweet tomatoes smell amazing. The flavors pair really well with the fresh mozzarella, loads of basil leaves and a little drizzle of olive oil and balsamic vinegar.
The best part about this recipe is that you can use as many tomatoes as you’d like depending how hungry you are or how many guests you’re serving.
What are some of your favorite ways to use tomatoes?
ROASTED CAPRESE SALAD
- 2-3 medium tomatoes on the vine, sliced
- Olive oil
- Freshly ground pepper
- Dried oregano
- Fresh mozzarella, torn into pieces or sliced
- Fresh basil leaves, whole or julienne cut
- Balsamic vinegar
- Preheat oven to 425 degrees F.
- Place sliced tomatoes on a baking sheet.
- Drizzle with olive oil and a pinch of salt and pepper.
- Add a pinch of dried oregano to each slice.
- Roast the tomatoes for 10-12 minutes, until they are simmering and fragrant.
- Remove from oven and let cool slightly.
- Place tomato slices on a plate and top with fresh mozzarella, basil leaves and a drizzle of balsamic vinegar.
Did you make this recipe?
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All images ©Regan Baroni 2017.