Roasted Tomatoes with Fresh Basil and Mozzarella Appetizer

[SeaBreeze]

Here's a simple recipe for appetizers that sounds good...

Quote:

Roasted Tomatoes with Fresh Basil and Mozzarella Delicious Living Recipe by Dava Parr Serves 8 / An easy appetizer. Be sure to use a glass or enameled pan (not plain metal) to avoid any reactivity with the acidic tomatoes. Splurge on a flavorful, fragrant olive oil for the best results. Good-quality olive oil 4 medium-large, ripe tomatoes 1/2 cup chopped fresh basil, plus whole leaves for garnish 4 large cloves garlic, crushed 8 very thin slices mozzarella cheese 1. Preheat oven to 450˚. Pour a little olive oil into a glass or enameled baking dish. Cut tomatoes in half and roll cut part in olive oil; then turn over and arrange in dish, cut side up. Sprinkle each tomato with chopped fresh basil, crushed garlic, salt and pepper to taste, and a thin cheese slice. Drizzle again with olive oil. Roast for 20 minutes, until tender and lightly browned. Garnish with whole basil leaves. PER SERVING: 86 cal, 5g fat (2g mono, 0g poly, 3g sat), 18mg chol, 7g protein, 2g carb, 0g fiber, 177mg sodium

 

[RadishRose]

OH wonderful! I guess by now you know I'm a "foodie". I have a little fresh basil growing in a container this year. As soon as the tasty toms are out, I'll be baking this delight with a bit of extra garlic. Thanks!

 

[SeaBreeze]

I like garlic, it's so healthy for you...extra is good! :yes: https://www.seniorforums.com/showthread.php/751-Garlic-Health-Benefits?highlight=garlic

 

[Linda]

I'm going to try this soon, I know we would love it.

 

[ndynt]

This is basically how I make a tomato sauce. I can just eat it by spoonfuls. Just put cut up fresh tomatoes in a glass baking dish...some olive oil, salt, cut up onions, celery and peppers. The yellow and red are sweeter. Roast for 45 min. Roast a couple cloves of garlic seperately, at the same time. Stir, add handful fresh basil, coarse ground black pepper a flake or two of dried red pepper. You can add some anchovie at this point. I use a tiny bit of Patis (oriental anchovy sauce). Roast another half hour. Let cool and then puree in food processor or blender....to taste. Chunky or smooth. I like it a little chunky. On pizza, pasta or even a piece of crusty Italian bread....with some shredded Italian cheeses (the mozzarella, romano, parmesan, provolone, asaigo combo type) is a meal in itself.