Roasted Cherry Tomato Caprese
Some days you just want to go easy. Easy as a no-work meal, but one that still tastes like home cooking. I wanted something somewhat warm and I wanted cherry tomatoes. But I didn’t want to cook, and I didn’t want them cold. So I used a recipe from Bon Appetit, slightly altering the spices. The result is a warm spin-off of the regular Caprese salad. It was lovely!
Ingredients (serves 2):
4 cups cherry tomatoes
1 ball of mozzarella
6 sprigs thyme (I used a mix of regular thyme and lemon thyme).
60 mL (about 1/4 cup, or 4 tablespoons) olive oil
5 cloves garlic, smashed
flakey sea salt and freshly grated black pepper
Instructions:
Preheat the oven to 180 degrees.
1. Place some aluminium foil or baking parchment on a rimmed oven tray. On top, place the tomatoes and the garlic. Drizzle over the olive oil and the thyme leaves, sprinkle a bit of salt over it, and toss fully coat the tomatoes. Place in the oven for 30-40 minutes, until the tomatoes are bursting and lightly browned.
2. Remove from the oven and let cool slightly.
3. Rip the mozzarella into shreds and place on a plate. Add the tomatoes and pour the olive oil mixture over. Garnish with a few fresh thyme leaves, flakey sea salt and some freshly grated black pepper. Serve warm with bread to soak up the oil and juices.
Ingredients (serves 2):
4 cups cherry tomatoes
1 ball of mozzarella
6 sprigs thyme (I used a mix of regular thyme and lemon thyme).
60 mL (about 1/4 cup, or 4 tablespoons) olive oil
5 cloves garlic, smashed
flakey sea salt and freshly grated black pepper
Instructions:
Preheat the oven to 180 degrees.
1. Place some aluminium foil or baking parchment on a rimmed oven tray. On top, place the tomatoes and the garlic. Drizzle over the olive oil and the thyme leaves, sprinkle a bit of salt over it, and toss fully coat the tomatoes. Place in the oven for 30-40 minutes, until the tomatoes are bursting and lightly browned.
2. Remove from the oven and let cool slightly.
3. Rip the mozzarella into shreds and place on a plate. Add the tomatoes and pour the olive oil mixture over. Garnish with a few fresh thyme leaves, flakey sea salt and some freshly grated black pepper. Serve warm with bread to soak up the oil and juices.
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