I like these. I reeeeaaaalllly like these.
This boring old tomato had been staring me in the eye for days and I finally caved. I knew it wasn’t the kind of tomato that was worthy of being eaten alone with a little salt. After all, it is March. But I needed to utilize it in some way. So I sliced it up and away to the oven it went for a roast.
The slices got all sweet and savory-like. Caramelized and so stinking flavorful.
And then I thought, naturally, how good would some fresh mozzarella be melted on top of those bad boys?
And then I talked back to my thought and said, so good, thought, that would be SO GOOD..LETS DO IT
And then I ate the ENTIRE pan.
EVERY SINGLE LITTLE ITTY BITTY BIT OF IT.
Aint no shame, here, buddies.
I think you’re going to dig this one, guys!
Roasted Balsamic Tomato Melts
2 Tablespoons Olive Oil
2 Tablespoons Balsamic Vinegar
1 Garlic Clove, grated or pressed
1 Large Tomato, cut into 1/4 inch thick slices
Kosher Salt + Black Pepper
Sliced Fresh Mozzarella Cheese
Chopped Basil. optional
Preheat oven to 450. In a small bowl whisk the olive oil, balsamic vinegar and garlic until well combined. Place the tomato slices in one layer on a baking sheet and season the tops liberally with kosher salt and black pepper. Drizzle the balsamic mixture over the tomatoes and turn the tomatoes in the mixture to coat. Roast in the oven for 20 minutes, or until tomatoes begin to caramelize. Place a slice of mozzarella on top of each tomato and place back in the oven for 3-4 minutes or until cheese is melted. Serve with fresh chopped basil, if desired.