Usually served as a cold salad, my warm version has balsamic baked tomatoes with warm melting mozzarella and fresh basil. I’ve popped them on top of roasted eggplant but they are delicious served as is, with plenty of crusty bread.
Serves: 4-8
INGREDIENTS
8 medium-sized firm but ripe tomatoes, stem on
¼ cup olive oil
2 tablespoons balsamic vinegar
finely grated zest and juice 1 lemon
2 cloves garlic, crushed
1 teaspoon brown sugar
sea salt and freshly ground pepper
To finish
1 large ball fresh mozzarella in whey, drained (I used Clevedon Valley Buffalo)
8 large basil leaves
Eggplant ‘Croutons’
1 large purple eggplant
olive oil
sea salt and freshly ground pepper
METHOD
Preheat the oven to 180°C.
Combine the olive oil with all the remaining ingredients and pour half the mixture into a shallow baking dish.
Halve the tomatoes and place the bottom halves cut side up in the dish and the tops stem side up. Spoon the remaining olive oil mixture over the tomatoes and bake for 10-15 minutes or until tender but not falling apart.
Top the bottom halves with a slice of mozzarella and return to the oven for 2 minutes to just warm the mozzarella. Remove from the oven and place a basil leaf over the mozzarella and then place the stemmed halves on top. Serve as is or place each tomato on the Eggplant ‘Croutons’ if making and spoon over some of the cooking juices.
Eggplant ‘Croutons’: Preheat the oven to 180°C. Slice the eggplant into 8 rounds and brush both sides with olive oil, salt and pepper. Place on a flat baking tray and roast for 15 minutes or until tender but not falling apart, turning once during cooking.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
RecipeRoasted Cherry Tomatoes with Mozzarella and Herb Dressing
Article by Claire Aldous
RecipeTomato, Eggplant and Bocconcini Salad
RecipeMixed Tomato, Purple Basil and Mozzarella Salad with Caper and Mustard Dressing
Article by Claire Aldous
RecipeRoasted Tomatoes and Mozzarella with Warm Sage and Anchovy Dressing
latest issue:
Issue #118
The most highly anticipated issue of dish for the year is HERE! Christmas just wouldn’t be complete without our annual festive magazine, a collector’s edition jam-packed with feasting fare. For 2024 we have compiled a selection of our favourite classics, with all the traditional dishes you know and love, with ham, salmon, beef and turkey galore. But this year, we’ve dialed the fun up a notch with loads more to delight – a long Italian Christmas lunch, festive Mexican-inspired fiesta and celebration ‘barbecue-style’. With options for vegetarians and a sensational selection of sides, there’s also show-stopping desserts to finish with flair. The Christmas issue of dish is ON SALE NOW!