# Baked Tomatoes and Mozzarella: A Delightful Italian Treat
Baked tomatoes and mozzarella is a classic Italian dish that combines the flavors of fresh tomatoes, gooey mozzarella cheese, and aromatic herbs. This dish is not only delicious but also visually appealing, making it perfect for any occasion. This article presents three variations of this beloved dish: classic baked tomatoes and mozzarella, baked cherry tomatoes with burrata and pesto, and baked tomatoes with goat cheese and balsamic reduction.
1. **Classic Baked Tomatoes and Mozzarella:**
This is the traditional version of the dish, where thick tomato slices are topped with mozzarella cheese and baked until the cheese is melted and golden brown. The result is a simple yet satisfying dish that showcases the natural flavors of the tomatoes and cheese.
2. **Baked Cherry Tomatoes with Burrata and Pesto:**
This variation uses sweet cherry tomatoes instead of regular tomatoes. The tomatoes are roasted until slightly charred, then topped with creamy burrata cheese and a drizzle of flavorful pesto. This dish is perfect for a light lunch or appetizer.
3. **Baked Tomatoes with Goat Cheese and Balsamic Reduction:**
This recipe adds a tangy twist to the classic dish by using goat cheese instead of mozzarella. The tomatoes are roasted until caramelized, then topped with goat cheese and a drizzle of balsamic reduction. The combination of sweet tomatoes, tangy goat cheese, and rich balsamic reduction creates a delightful symphony of flavors.
No matter which variation you choose, baked tomatoes and mozzarella is a dish that is sure to impress. It's easy to make, versatile, and absolutely delicious. So gather your ingredients and get ready to indulge in this Italian classic!
MOZZARELLA & PARMESAN BAKED TOMATOES
Steps:
- Pre-heat oven to 400F (200 C). Lightly grease a cookie sheet with olive oil.
- Grill the tomato slices on either a pan grill or bbq. Then place on prepared cookie sheet.
- Sprinkle the slices with salt and oregano, top each slice with shredded mozzarella, and parmesan cheese. Bake for approximately 8-10 minutes or until cheese has melted and top is slightly golden. Top with fresh basil and serve. Enjoy!
Nutrition Facts : Calories 136 kcal, Carbohydrate 1 g, Protein 7 g, Fat 11 g, SaturatedFat 5 g, Cholesterol 22 mg, Sodium 503 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
BAKED TOMATOES WITH MOZZARELLA AND PARMESAN
BAKED TOMATOES are a super quick and super easy side dish or appetizer for any occasion! These CHEESY Oven Roasted Tomatoes with Mozzarella and Parmesan cheese are so simple yet incredibly delicious. They are always a hit when we make them and get eaten right away. These Baked Parmesan Tomatoes are just too tasty and fresh.
Provided by Becky Hardin - The Cookie Rookie
Categories Side Dish
Time 15m
Number Of Ingredients 5
Steps:
- Preheat oven to 400F
- Place tomato slices on a parchment lined baking sheet
- Top each tomato with a layer or parmesan and then a layer or mozzarella
- Sprinkle the chopped basil on top of each tomato
- Drizzle lightly with olive oil
- Bake for 8-10 minutes or until cheese is melted and bubbly
- Turn off oven and broil for 2-3 minutes to brown the cheese
- Serve immediately. Enjoy!
Nutrition Facts : Calories 193 kcal, Carbohydrate 3 g, Protein 15 g, Fat 12 g, SaturatedFat 7 g, Cholesterol 39 mg, Sodium 579 mg, Sugar 2 g, ServingSize 1 serving
BAKED TOMATOES
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 450 degrees F.
- Slice the tomatoes from core to core. Remove and discard the seeds and juice, and add the tomatoes to a casserole dish. Drizzle with olive oil and sprinkle with salt and pepper.
- Combine the 2 tablespoons olive oil, panko, Parmesan, parsley, garlic, shallots, red pepper flakes and some salt and pepper together in a small bowl. Fill the tomatoes with the panko mixture. Bake 20 minutes. Drizzle with a splash of olive oil before serving.
BAKED MOZZARELLA TOMATOES
I originally got the idea for this recipe from http://www.internationalfood4u.com , but I changed it to fit the items I most often have and a method that I feel works better.
Provided by TheModernJuneCleaver
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- 1. Preheat oven (or toaster oven) to 400 degrees F.
- 2. Cut tomatoes into thick slices, and place them on a foil-lined baking sheet.
- 4. Salt and pepper lightly, add basil (as much or little as you like) and cook tomatoes for 10 minutes, or until tender but not mushy.
- 5. Turn off oven. Top tomatoes with cheese and drizzle with olive oil. Allow to sit in hot oven just long enough for the cheese to melt.
Nutrition Facts : Calories 219.7, Fat 19.9, SaturatedFat 5.6, Cholesterol 22.1, Sodium 180.4, Carbohydrate 4.2, Fiber 1.1, Sugar 2.7, Protein 7
BAKED TOMATO, MOZZARELLA & BASIL RISOTTO
Imagine all the best bits of arancini - a golden, crunchy exterior; cheesy, oozing rice - in risotto form and you have this moreish baked tomato, mozzarella and basil risotto. It's deliciously comforting
Provided by Barney Desmazery
Categories Dinner
Time 40m
Number Of Ingredients 10
Steps:
- Heat the oven to 200C/180C fan/gas 6. Heat half the oil in an ovenproof pan or casserole dish, then stir in the onion and cook over a low heat for 8-10 mins until golden. Scatter over the rice and mix well until coated. Pour over the wine, if using, and cook for 2 mins until absorbed. Pour over the hot stock, then give the rice a quick stir. Put the dish in the oven and bake the rice for 10 mins.
- Remove from the oven and stir through the tomatoes, basil, half of the parmesan and some seasoning. Flatten everything out roughly with the back of a spoon, then nestle the chunks of mozzarella evenly into the risotto. Sprinkle over the breadcrumbs and the remaining parmesan, and drizzle with the rest of the olive oil. Put the dish back in the oven, and bake everything for another 10-15 mins until the rice is just cooked through, heating it under the grill if you want a deep, golden crust. Leave to stand for a few minutes, scatter with a few extra basil leaves and serve scooped straight from the dish.
Nutrition Facts : Calories 504 calories, Fat 16 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 71 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 16 grams protein, Sodium 1.11 milligram of sodium
BAKED TOMATO & MOZZARELLA ORZO
Combine red peppers, tomato, orzo and olives in a casserole dish to make this easy vegetarian one pot. The bubbling mozzarella topping is particularly special
Provided by Sophie Godwin - Cookery writer
Categories Dinner, Lunch, Main course, Supper
Time 40m
Number Of Ingredients 8
Steps:
- Heat oven to 200C/180C fan/gas 6. Tip the orzo into a medium casserole dish, then stir in the oil, red peppers, olives, chilli flakes and dried oregano. Tip in the chopped tomatoes, then refill the can halfway with water and pour that in too. Give everything a good mix, season, then cover and bake for 20 mins until the pasta is almost cooked. Take it out of the oven and give the orzo a stir. Remove the foil and return to the oven for a further 5 mins.
- Heat the grill to high. Take the orzo out of the oven and tear the mozzarella over the top, then grill until melted and bubbling. Serve with salad on the side, if you like.
Nutrition Facts : Calories 392 calories, Fat 18 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 8 grams sugar, Fiber 5 grams fiber, Protein 25 grams protein, Sodium 1 milligram of sodium
Tips:
- Choose ripe, flavorful tomatoes. The better the quality of your tomatoes, the better your dish will be.
- Use fresh mozzarella cheese. Fresh mozzarella will melt beautifully and add a creamy flavor to the dish.
- Season the tomatoes with salt and pepper before baking. This will help to draw out their flavor.
- Don't overcrowd the baking dish. The tomatoes should be able to cook evenly, so make sure there is enough space between them.
- Bake the tomatoes until they are tender and slightly browned. This will take about 20 minutes.
- Serve the tomatoes immediately with fresh basil and a drizzle of olive oil.
Conclusion:
Baked tomatoes and mozzarella is a simple but delicious dish that is perfect for a summer meal. The tomatoes are roasted until they are tender and slightly browned, and the mozzarella cheese melts beautifully. The dish is finished with fresh basil and a drizzle of olive oil. This dish is sure to please everyone at your table.
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