Rating: 4 stars
32 Ratings
  • 5 star values: 14
  • 4 star values: 4
  • 3 star values: 10
  • 2 star values: 2
  • 1 star values: 2
Frances Boswell and Sara Quessenberry

Gallery

Credit: Amy Neunsinger

Recipe Summary test

hands-on:
10 mins
total:
20 mins
Yield:
Serves 6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Arrange the tomato halves, cut-side up, on a foil-lined shallow roasting pan or rimmed baking sheet.

  • Drizzle the tomatoes with the oil. Season with 1 teaspoon salt and ¼ teaspoon pepper. Scatter the garlic over the tomatoes.

  • Roast until softened and warmed through, about 15 minutes. (Underripe tomatoes may take 5 to 15 minutes longer.)

  • 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.)

  • Drizzle the tomatoes with any juices that collected in the roasting pan and serve with the basil.

Nutrition Facts

calcium 21.5mg; 182 calories; calories from fat 64%; carbohydrates 8.3g; cholesterol 29.7mg; fat 13g; fiber 2.3g; iron 0.6mg; protein 8.4mg; saturated fat 6.1g; sodium 196.1mg.
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