I saw this recipe in the Real Simple July issue...had the ingredients...didn't have DH at home for dinner...So had a great..great 'chick' meal (quote from DH) Recipe can be adjusted to any quanities you want.
- Heat oven to 450 degrees.
- Slice a thin piece from the rounded bottom of each tomato, so they sit upright.
- Slice each tomato in half horizontally. Arrange the tomato halves, cut side up on a shallow roasting pan or rimmed baking sheet lined with foil.
- Drizzle with the oil, then sprinkle on the salt and pepper.
- Scatter the garlic over the tomatoes.
- Roast until they're softened and warmed through, approx 15 minutes.
- Mine took longer -- approx 25 minutes. Mean while, cut the mozzarella into 6- 1/2 inch rounds.
- Using a spatula, sandwich each cheese slice between 2 hot tomato halves.
- The heat of tomatoes will melt the cheese slightly.
- Drizzle with the juices collected in the roasting pan and garnish with basil.
I just realized that I hadn't rated this recipe after my duplicate (gotta love Real Simple magazine subscriptions) was removed. I, too, prepared this after seeing it in the magazine and served it with Grilled Mexican-Style Corn and a simple tossed salad for a completely veggie meal. Yum! We were very happy with the richness of the roasted tomatoes and the ooey gooey melted mozzarella cheese. Fresh garden tomatoes were made for this recipe.
We loved this. Made it for my husband's Italian birthday dinner. Choose good quality mozzarella here, as it's the star of the show. I made a little basil/oil dressing to drizzle around the plate for presentation. Very simple and a great starter for a meal but don't let it sit too long. The one or two I had left over dripped quite a bit of juice on the plate. This is one recipe you really need to serve fairly soon after it's done.
DELICIOUS! I could live on this for the rest of my life!! I got this recipe many years ago from a dear friend and have been making it ever since. It's also excellent with eggplant slices either added to or instead of the tomatoes.