This was the best idea.  No shit.  One of the best ideas I ever had.  Because extra cheese was involved.  And it got all melty, and now it’s FANTASTIC.  (Plus, those tomatoes? Used the strawberry wash on them, two weeks ago.  They were perfect, and just as juicy and ripe as the day I got them.  Seriously, that wash is the best.)

Roasted Caprese Tomatoes
Makes 4 tomatoes


  • 4 large tomatoes, halved
  • olive oil and balsamic vinegar, enough to drizzle
  • small ball (2-3 oz) of mozzarella
  • 4 leaves of basil

Half your tomatoes, and drizzle the olive oil and balsamic over them.  Preheat your oven to 350 (325 cause my oven sucks) and roast them for 25 mins, right up until the skin starts to blister.  While this is happening, slice up your mozzarella into 8 pieces.  Then, take them out of the oven and put your mozzarella slices on top of the tomato halves, one per half.  Put back in the oven for five more minutes.  Once the tomatoes are done (and the cheese will have melted all over them, trust me), remove four of the halves to your container, and put the basil leaves on, one a half.  Then take the other halves and put them on top of the basil leaf-ed halves, making a whole tomato.

Look.  You made a pretty, olive oil/balsamic vinegar roasted, cheese stuffed roasted tomato.  Be proud of yourself.


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