In the last year, I have come to absolutely love all things caprese. Even though I'm not a big fan of raw tomatoes, when you pair them with fresh basil, I could eat them all day long. When I saw this recipe in the Easy Summer Food cookbook, I wanted to try it asap. You score tomatoes, stuff mozzarella in them, and then bake them until they're warm and soft and the cheese is melted. Then you top it off with basil, olive oil, and balsamic vinegar. I love these. Baking the tomatoes tones down the fresh tomato flavor just a touch, and of course you can't go wrong with the caprese combination. I truly believe that fresh basil makes almost anything taste better. I highly recommend you make these before your basil plant dies and tomato season is over. Your mouth will thank you.
Baked Caprese Recipe
Print this recipe
Note: This recipe makes 10 tomatoes, but you can easily make it using as many tomatoes as you want. I made it with four tomatoes and scaled everything way day. It's not so much of a measuring recipe as it is a guide.
10 ripe tomatoes (I used vine-ripened tomatoes)
4 ounces mozzarella cheese, cut into 10 pieces
1/4 cup olive oil
2 tablespoons balsamic vinegar
Bunch of fresh basil leaves, torn
Salt and pepper
Preheat your oven to 325 degrees and spray a baking tray with cooking spray.
In each tomato, cut a deep X about halfway through the tomato. Push a piece of mozzarella into each X. Place the tomatoes on the tray and sprinkle with salt and pepper.
Bake in the oven for 25 minutes until the tomatoes start to soften and open. Remove from the oven, drizzle the olive oil and balsamic vinegar on top and serve.
Source: Easy Summer Food Cookbook
Baked Caprese Recipe
Print this recipe
Note: This recipe makes 10 tomatoes, but you can easily make it using as many tomatoes as you want. I made it with four tomatoes and scaled everything way day. It's not so much of a measuring recipe as it is a guide.
10 ripe tomatoes (I used vine-ripened tomatoes)
4 ounces mozzarella cheese, cut into 10 pieces
1/4 cup olive oil
2 tablespoons balsamic vinegar
Bunch of fresh basil leaves, torn
Salt and pepper
Preheat your oven to 325 degrees and spray a baking tray with cooking spray.
In each tomato, cut a deep X about halfway through the tomato. Push a piece of mozzarella into each X. Place the tomatoes on the tray and sprinkle with salt and pepper.
Bake in the oven for 25 minutes until the tomatoes start to soften and open. Remove from the oven, drizzle the olive oil and balsamic vinegar on top and serve.
Source: Easy Summer Food Cookbook
