Roasted Tomato & Mozzarella
Roasted Tomato & Mozzarella.
I have seen some wonderful recipes lately for slow roasting tomatoes, like this one by The Foodie Physician. By cooking them low and slow you get a rich tomato flavor. They then can be used in dishes as you would sundried tomatoes. Delicious.
I had a quart of cherry tomatoes begging for their time to shine. I tossed them in a little olive oil, salt & pepper then spread them onto my favorite baking sheet. In to a 300 degree oven for an hour plus and voila.
The tomatoes will dehydrate and the edges become nice and caramelized. They’re delicious just like this, but I wanted to do something special with them.
In comes fresh mozzarella, garlic, and fresh basil leaves.
Top will a good quality extra virgin olive oil, cover, and give the mixture some gentle turns to incorporate the layers.
This little jar of love was fabulous spread on slices of toasted baguette. It found it’s way into my bowl of penne…..Yum! And the tail end made the most delicious pizza topping. I stored it in the refrigerator, which caused the olive oil to congeal. Simply bring the Roasted Tomato & Mozzarella up to room temperature before each use. Enjoy!
I have infused bay leaves in olive oil. Refrigerated for about 2-4 months. It’s there a time frame or limit on how long the leaves can stay in the oil? It seems cloudy but the oil is also cold. It has no oder and seems to be ok…. Is it?