Herb Baked Caprese Tomato Stacks Food

ROASTED TOMATO CAPRESE SALAD

Steps:

• Preheat the oven to 275 degrees F.
• Arrange the tomatoes on a sheet pan, cut sides up, in a single layer. Drizzle with 1/4 cup of olive oil and the balsamic vinegar. Sprinkle with the garlic, sugar, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper. Roast for 2 hours until the tomatoes are concentrated and begin to caramelize. Allow the tomatoes to cool to room temperature.
• Cut the mozzarella into slices slightly less than 1/2-inch thick. If the slices of mozzarella are larger than the tomatoes, cut the mozzarella slices in half. Layer the tomatoes alternately with the mozzarella on a platter and scatter the basil on top. Sprinkle lightly with salt and pepper and drizzle lightly with olive oil. Serve at room temperature.

HERB-BAKED CAPRESE TOMATO STACKS

Steps:

• Preheat the oven to 425°F. Coat a 9 x 13-inch casserole dish with cooking spray.
• Arrange one layer of tomatoes (do not overlap) in the bottom of the casserole dish. Season the tomatoes with salt and pepper. Put a slice of fresh mozzarella on top of each tomato, then top each with basil. Top each stack with another slice of tomato, and season with salt and pepper.
• Combine the bread crumbs and butter in a small bowl. Sprinkle the crumbs over the stacks.
• Bake for 5 to 10 minutes or until the tomatoes are heated through, the bread crumbs are lightly browned, and the mozzarella just starts to melt. Serve hot.
• Vegetarian friendly!