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.
Because we always get so many tomatoes around this time of year, I wanted to share a couple of simple, tomato-inspired recipes over the next week to help you put them to good use and still have time to enjoy the last couple weeks of summer.
The first recipe is a delicious Roasted Caprese Salad. It’s a super easy twist on the classic caprese salad, because you simply 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. My “not-so-secret secret” is that while I add a sprinkle of salt and freshly ground pepper, I also add 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 smells amazing with the roasted tomatoes. 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, aside from it being super easy, is that you can use as many tomatoes as you’d like depending on how hungry you are or how many guests you’re serving.
Next week I’m going to be sharing another easy way to use up those tomatoes, so be sure to stay tuned for the recipe.
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.