Hi there,
It is June here in New Jersey and along with the longer days and the sunny weather comes a longing for a delicious Jersey tomato. Unfortunately, field grown tomatoes are about a month away from showing up in the market.
If you are like me, you will find this warm caprese salad a tasty substitute to hold you over until July. Roasting the tomatoes and the mozzarella bring out their subtle flavors and make a beautiful salad or topping for chicken or pasta.
This was so simple to make. I bought two tomatoes “on the vine” and sliced them into four thick slices. If you can only find small ones just remove the top and bottom and use the whole tomato.
I quickly added Italian herbs to extra virgin olive oil and put that on top of the tomatoes. Next I added some thick slices of mozzarella cheese.
I roasted the tomatoes at 375 degrees until the mozzarella became toasted about 15 minutes. I plated the tomatoes with shredded fresh basil and basalmic vinegar glaze.
Enjoy your tomatoes as a salad or serve on top of chicken or pasta.
What’s coming next week? pollo all Margherita
