Tomato and Mozzarella Burger

0507tomato-mozzarella
Photo by Amy Neunsinger
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  • Serves 6
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 182.15 calories
    • Calories 64 calories from fat
    • Fat 12.98 g
    • Sat Fat 6.08 g
    • Cholesterol 29.7 mg
    • Sodium 196.11 mg
    • Protein 8.43 mg
    • Carbohydrate 8.32 g
    • Fiber 2.26 g
    • Iron 0.59 mg
    • Calcium 21.52 mg

Ingredients

  1. Check 6 large ripe tomatoes (about 2 1/2 pounds)
  2. Check 2tablespoons olive oil
  3. Check kosher salt and black pepper
  4. Check 1 large clove garlic, thinly sliced
  5. Check 8ounces fresh unsalted mozzarella
  6. Check 2 sprigs fresh basil, leaves picked

Directions

  1. Heat oven to 450° F. Slice a thin piece from the bottom of each tomato so the tomatoes sit upright. Slice each in half horizontally.
  2. Arrange the tomato halves, cut-side up, on a foil-lined shallow roasting pan or rimmed baking sheet.
  3. Drizzle the tomatoes with the oil. Season with 1 teaspoon salt and ¼ teaspoon pepper. Scatter the garlic over the tomatoes.
  4. Roast until softened and warmed through, about 15 minutes. (Underripe tomatoes may take 5 to 15 minutes longer.)
  5. Meanwhile, cut the mozzarella into six ½-inch-thick slices. Using a spatula, sandwich each slice between 2 hot tomato halves. (The heat will melt the cheese slightly.)
  6. Drizzle the tomatoes with any juices that collected in the roasting pan and serve with the basil.