Fall is right around the corner. It’s my favorite season, but I also love the beginning of September when fall hasn’t quite hit yet and I can enjoy the anticipation of it coming. The morning air is a little more crisp, our windows are open all day and our garden and markets are bursting with fresh, colorful tomatoes. I’m going to be sharing a couple of simple and delicious tomato-inspired recipes over the next week starting with this Roasted Caprese Salad.
This recipe is an easy twist on the classic caprese salad, because you roast the tomato slices rather than serve them raw. I line my sliced tomatoes on a baking sheet and put them in a 425 degree (Fahrenheit) oven for about 10 minutes. I always add a sprinkle of salt, freshly ground pepper and a pinch of dried oregano over each tomato slice just before popping them in the oven.
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
Fresh basil leaves, whole or julienne cut
Fresh mozzarella, torn into pieces or sliced
Freshly ground pepper
1. Preheat oven to 425 degrees F.
2. Place sliced tomatoes on a baking sheet.
3. Drizzle with olive oil and a pinch of salt and pepper.
4. Add a pinch of dried oregano to each slice.
Note: It helps to hold your hand up higher as you lightly pinch the dried oregano over each slice, because it distributes a little more evenly.
5. Roast the tomatoes for 10-12 minutes, until they are simmering and fragrant.
6. Remove from oven and let cool slightly.
7. Place tomato slices on a plate and top with fresh mozzarella, basil leaves and a drizzle of balsamic vinegar.
All images ©Regan Baroni 2017.