Tomato and Mozzarella Burger

Tomato and Mozzarella Burger
Amy Neunsinger
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Serves 6
preparation
10
minutes
cooking
20
minutes

Ingredients

6
large ripe tomatoes (about 2 1/2 pounds)
2
tablespoons
olive oil
kosher salt and black pepper
1
large clove garlic, thinly sliced
8
ounces
fresh unsalted mozzarella
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.
Frances Boswell and Sara Quessenberry
June 2005

Nutritional Information

  • Per Serving
  • Calories From Fat 64 %
  • Calcium 21.52 mg
  • Carbohydrate 8.32 g
  • Cholesterol 29.7 mg
  • Fat 12.98 g
  • Fiber 2.26 g
  • Iron 0.59 mg
  • Protein 8.43 mg
  • Sat Fat 6.08 g
  • Sodium 196.11 mg
What does this mean? See Nutrition 101.

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