← Back to Search Results baking Italian
oven-dried-tomatoes-with-fresh-mozzarella

Photo by:
Comments: 0
 

Recipe

Yield : 24 portions

Ingredients

  • 12 small plum (Roma) tomatoes
  • ½ teaspoon kosher salt
  • ½ pound fresh mozzarella, sliced
  • Balsamic vinegar
  • 24 fresh basil leaves or dried basil
  • 24 croutons or French bread slices, about 2½ inches in diameter

Directions

1. Position the oven racks so that the top rack is in the center of the oven or, if you are tripling the recipe, position the oven racks so they are evenly spaced, with the second rack in the center of the oven. Preheat the oven to convection bake at 250°F. Cover a baking sheet with parchment paper.

2. Cut each tomato in half lengthwise and place the halves on the prepared baking sheet, cut sides up. Sprinkle them with the salt.

3. Place the tomatoes in the oven and dry for 2½ to 3 hours or until the tomatoes are shriveled around the edges but still juicy.

4. Top each tomato with a small slice of mozzarella, drizzle with balsamic vinegar, and top with a basil leaf, if available, or a light sprinkling of dried basil. Serve on top of a crouton or a slice of crusty French bread.


© 2005 Beatrice Ojakangas
 

Nutritional Information

Nutrients per serving (% daily value)

This recipe serves 24.

116kcal (6%)
119mg (12%)
4mg (7%)
52mcg RAE (2%)
112mg
13mg
7g
2g
1g
11g
17mg (6%)
287mg (12%)
3g (14%)
5g (8%)
1mg (4%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Explore Cookbooks on Cookstr

amor-y-tacos Amor Y Tacos
by Deborah Schneider
daves-dinners-a-fresh-approach-to-home-cooked-meals Dave's Dinners: A Fresh App...
by Dave Lieberman
the-mozza-cookbook The Mozza Cookbook
by Nancy Silverton
ham-an-obsession-with-the-hindquarter Ham: An Obsession with the ...
by Bruce Weinstein, Mark Scarbrough
the-splendid-tables-how-to-eat-weekends The Splendid Table's How to...
by Sally Swift, Lynne Rosetto Kasper
lucid-food Lucid Food
by Louisa Shafia
gluten-free-and-vegan-holidays Gluten-Free and Vegan Holidays
by Jennifer Katzinger
cooking-with-too-hot-tamales Cooking with Too Hot Tamales
by Mary Sue Milliken, Susan Feniger
down-home-with-the-neelys-a-southern-family-cookbook Down Home with the Neelys: ...
by Gina Neely, Pat Neely
fresh-from-the-farmers-market-year-round-recipes-for-the-pick-of-the-crop Fresh from the Farmers' Mar...
by Janet Fletcher
the-asian-grandmothers-cookbook The Asian Grandmothers Cook...
by Patricia Tanumihardja
julias-kitchen-wisdom Julia's Kitchen Wisdom
by Julia Child
hot-sour-salty-sweet Hot, Sour, Salty, Sweet
by Jeffrey Alford, Naomi Duguid
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?