Roasted Tomato Caprese

We brought so many plum tomatoes home from the farmer’s market that we knew we wouldn’t be able to eat them all fresh. We decided to roast a batch; roasting tomatoes helps them develop a richer flavor and brings out their sweetness. This recipe is one of the simplest from “Barefoot Contessa: Back to Basics” and it’s simply delicious with fresh vegan mozzarella from Miyoko’s Creamery. This is pretty much our favorite plant-based cheese and I’m not receiving anything from the links I share; I really just want others to discover it!

Roasted Tomato Caprese

This recipe from "Barefoot Contessa: Back to Basics" is simple, elegant, and delicious. I suggest that you roast the plum tomatoes in advance, perhaps on a weekend afternoon, to enable a super-quick weeknight prep. You can of course use fresh salted mozzarella as the original recipe calls for, but to make this Whole Life Challenge compliant and due to my dairy allergy, we love Miyoko's fresh vegan mozzarella.
Prep Time25 mins
Cook Time2 hrs
Course: Appetizer, Side Dish
Cuisine: Italian, Vegan
Keyword: coconut sugar, vegan mozzarella, wheat-free, Whole Life Challenge
Servings: 6
Calories: 290kcal

Ingredients

  • 12 plum tomatoes halved lengthwise, seeds (not cores) removed
  • 1/2 cup extra virgin olive oil
  • 1 1/2 tbsp balsamic vinegar
  • 2 tsp coconut sugar
  • Kosher salt to taste
  • freshly ground black pepper to taste
  • 16 oz fresh vegan Mozzarella
  • 12 fresh basil leaves julienned

Instructions

  • Preheat your oven to 275 degrees F. Arrange the prepared tomatoes on a sheet pan with the cut sides up. Drizzle with the olive oil and balsamic vinegar and sprinkle with the coconut sugar, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper.
  • Roast the tomatoes for 2 hours or until they've concentrated and begun to caramelize (turn brown). Allow them to cool to room temperature.
  • Cut the mozzarella into slices approximately 1/3 the width of the tomatoes. Add one vegan cheese slice to the top of each roasted tomato; sprinkle lightly with salt and pepper to taste and drizzle lightly with olive oil (if you have an oil spray, use that to get a nice light coating).
  • Scatter the fresh basil evenly over the top and serve. Enjoy!

Notes

If you’re interested in a cookbook focused on fresh, seasonal ingredients with an Italian flair, check out “Barefoot Contessa: Back to Basics“. 
We enjoyed this as a side dish for dinner, and had enough leftovers for an afternoon snack the next day.
 

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