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    Home » Everything!

    Baked Mozzarella Tomatoes

    Published: Jun 11, 2018 · Modified: Nov 23, 2021 by Lee-Ann · Leave a Comment

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    A classic combination - cheese and tomato - but this is next level cheese and tomato - Baked Mozzarella Tomatoes. Sounds goooood doesn't it???baked mozzarella tomatoes with basil pesto and rocket arugula

    You can be eating these bad boys in just 35 minutes.

    First you cut your tomatoes in thirds, lay them on a baking tray, drizzle with oil then let them roast. After about 20 - 25 mins, you top the slices with fresh mozzarella, brush on a little pesto oil and roast again for 5 minutes.

    What comes out of the oven will be little rounds of oozy cheesy pesto covered tomato. Stack them on a bed of rocket and that's it - hardly any effort, but next level cheese and tomato!

    Just a heads up - these are going to let down some juice! After all - tomatoes have a lot of juice. That's where the rocket / arugula comes in.

    It will end up bathed in a dressing of basil pesto & roasted tomato flavoured oil.....mmmmm...........love it!

    Looking for a main to match these? Why not try Pesto Lamb Prosciutto Cutlets or Basil Pesto Crusted Lamb Racks - please excuse the photos, they are some of my first recipes and my photo skills have (thankfully) improved a bit since then!

    Enjoy!

    Lee-Ann ♥

    Table of Contents

    • 📖 Recipe
    • Baked Mozzarella Tomatoes

    📖 Recipe

    baked mozzarella tomatoes with basil pesto and rocket arugula

    Baked Mozzarella Tomatoes

    Baked Mozzarella Tomatoes - gorgeous stacks of cheese and tomato heaven, topped with basil pesto oil and served on a bed of rocket arugula
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    Total Time: 35 minutes
    Serving: 4 as a side
    Calories: 134kcal
    Author: Lee-Ann Grace

    Ingredients

    • 4 tomatoes approx 500g in total
    • 120 g fresh mozzarella ball (see notes)
    • 3 teaspoon olive oil divided
    • salt & pepper
    • 1 teaspoon basil pesto (see notes for my pesto recipe)
    • 60 g fresh rocket / arugula

    Instructions

    • Pre heat oven to 190c
    • Line a rimmed baking sheet with baking/parchment paper and set aside
    • Lay one tomato sideways on a cutting board, then using a very sharp knife cut tomato into thirds as shown in the above image - then repeat for remaining tomatoes
    • Place slices of tomato on to prepared baking sheet, cut side up. Brush 1 teaspoon of olive oil on to cut side of tomatoes, then sprinkle with salt and pepper. Bake for 20 - 25 mins
    • Meanwhile, slice your fresh mozzarella ball into 8 slices and set aside (see notes), and place rocket/arugula into the base of your serving dish
    • When time is up, remove tray from the oven, and top each slice of tomato with a slice of fresh mozzarella - except for the tops or lids - just leave these as they are
    • Mix basil pesto with remaining 2 teaspoon of olive oil, brush tops of mozzarella slices with pesto oil. Keep any remaining pesto oil for serving
    • Return tray to oven (including tops/lids) and bake for another 5 mins
    • Remove from oven and place bottom (smallest) slices evenly on to your prepared bed of rocket/arugula, then top these slices with the middle ones, then finish with the tops/lids
    • Drizzle with any remaining pesto oil and serve immediately

    Notes

    I used a whole mozzarella ball, then sliced it myself. You could however buy it pre sliced if that's available to you. 
    If you are slicing your own like me - I tried to get them as even as I could - but you can also mix and match - cut a bit here/paste a bit there - you get it! It all pretty much melts together in the end anyway.
    You can find my basil pesto recipe here. 
    *Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*

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