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Author Notes: A hot and hearty appetizer that is easy to make and packs big presence. I developed it with bakery breads and fresh mozzarella in mind. Everything is laid out for guests to layer the breads as they like. —michelle lee
- 11 roma tomatoes
- 1/4 cup aged balsamic vinegar
- 2 tablespoons extra virgin olive oil
- 1 tablespoon country dijon mustard (a grainy mustard)
- 1/4 teaspoon red pepper flakes (adjust to taste)
- 1/4 teaspoon dried oregano
- 1/4 cup fresh basil, chopped (or 1/4 tsp. dried)
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 2-3 garlic cloves, minced
- Preheat the oven to 400 degrees.
- Chop clean tomatoes, roughly to medium and large pieces, removing core and most seeds as you chop. Place chopped tomatoes in a baking dish. I use the cast iron dish that I serve the spread in.
- In a separate bowl, combine remaining ingredients to make a dressing. Whisk and pour over tomatoes. Mix dressing through the tomatoes. It doesn't look like enough dressing before the roasting, but the tomatoes cook down and release more juices.
- Roast uncovered for 1 hour. The recipe liquefies as it roasts and the tomatoes cook down significantly
- Once roasted, any tomatoes that are too large can be cut up a bit for good spooning onto bread. I serve the tomatoes in the roasting dish with a spoon and place with sliced baguette or garlic bread on a big wooden cutting board with fresh mozzarella. It makes a nice presentation. Guests can create their own layered appetizers and eliminate the cheese if desired.