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Tuesday, April 12, 2016

baked tomatoes and mozzarella

Ingredients

  • Servings: 6
  • 6 roma (plum) tomatoes, thinly sliced
  • 1 tablespoon olive oil
  • sea salt and freshly ground black pepper to taste
  • 1 (8 ounce) ball of fresh mozzarella cheese, cubed
  • 2 tablespoons chopped fresh basil
  • 1 clove roasted garlic, mashed into a paste
  • 1/4 cup balsamic vinegar
  • 2 tablespoons olive oil

Recipe

    Preparation Time: 15 mins Cook Time: 2 hrs

    Ready Time: 2 hrs 45 mins

  • preheat oven to 250 degrees f (120 degrees c). grease a baking sheet.
  • arrange tomato slices on prepared baking sheet in a single layer. drizzle tomatoes with 1 tablespoon of olive oil; sprinkle lightly with sea salt and freshly ground pepper.
  • bake the tomatoes in the preheated oven until they become leathery, a bit brown, and crunchy around the edges, approximately 2 hours. remove from oven and let cool completely.
  • combine the cooled roasted tomatoes, mozzarella cheese, basil, and roasted garlic in a large bowl. season with salt and pepper to taste. stir in the vinegar and the remaining 2 tablespoons of olive oil; mix well.

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