Baked Mozzarella Tomatoes

A classic combination – cheese and tomato – but this is next level cheese and tomato – Baked Mozzarella Tomatoes. Sounds goooood doesn’t it???

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 ♥

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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

Course Side Dish

Cuisine Modern Australian

Keyword mozzarella tomatoes, baked mozzarella tomatoes

Total Time 35 minutes

Servings 4 as a side

Calories 134kcal

Author Lee-Ann Grace | Chef Not Required

Ingredients

• 4 tomatoes approx 500g in total
• 120 g fresh mozzarella ball (see notes)
• 3 tsp olive oil divided
• salt & pepper
• 1 tsp 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 tsp 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 tsp 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*