Roasted Tomato Mozzarella Rocket Recipes

QUICK OVEN ROASTED TOMATOES RECIPE

Steps:

• Preheat the oven to 450 degrees F.
• Place the tomato halves in a large mixing bowl. Add minced garlic, salt, pepper, fresh thyme, and spices. Drizzle a generous amount, about 1/4 cup or more, quality extra virgin olive. Toss to coat.
• Transfer the tomatoes to a baking sheet with a rim. Spread the tomatoes in one single layer, flesh side up.
• Roast in your heated oven for 30 to 35 minutes or until the tomatoes have collapsed to your desired doneness.
• Remove from heat. If you are planning to serve it soon, feel free to garnish with more fresh thyme and a few sprinkles of feta cheese. Enjoy warm or at room temperature.

OVEN ROASTED TOMATO AND MOZZARELLA FRITTATA

Steps:

• Preheat the oven to 450 degrees F. Line a rimmed baking pan with foil.
• Toss the tomatoes with 1 1/2 tablespoons olive oil, the dried basil, 1/2 teaspoon salt and a few grinds of pepper. Arrange the tomatoes on the prepared baking pan cut-side up and roast until they are slightly shrunken and caramelized, 25 to 30 minutes. Let cool slightly, then remove the skins and cut each tomato in half lengthwise.
• Reduce the oven temperature to 400 degrees F.
• Whisk the eggs, half-and-half and 1 teaspoon salt together in a bowl. Heat the remaining 1/2 tablespoon oil in a 10-inch cast-iron skillet over medium heat. Grate the garlic over the oil and cook, stirring, until fragrant, about 30 seconds. Add the eggs and distribute the tomatoes and the mozzarella evenly. Cook on the stove until the bottom and edges are just starting to set, about 2 minutes.
• Transfer the skillet to the oven and bake until just set in the center, 10 to 12 minutes.
• Let stand at least 5 minutes. The frittata can be served warm or at room temperature.

ROASTED TOMATO, ARUGULA AND MOZZARELLA SALAD

Steps:

• Preheat the oven to 450 degrees F.
• Add the tomatoes to a shallow 2-quart casserole dish in a single layer.
• Toss the tomatoes with the oil, and salt and pepper, to taste. Make sure the tomatoes are cut side up after tossing. Roast until the tomatoes are extremely tender, about 35 to 40 minutes. Remove them from the oven and keep warm.
• In a large salad bowl, toss the arugula, mozzarella balls, basil and the warm tomatoes along with any juices from the dish. Drizzle with some good balsamic and season with salt and pepper, to taste.

SLOW-ROASTED TOMATOES & ROCKET

Steps:

• Heat oven to 140C/fan 120C/gas 1. Halve the tomatoes and put on baking sheets, cut sides up. Brush each lightly with a little olive oil and sprinkle with salt and pepper. Sprinkle the oregano over the tomatoes. Cook for 2-3 hrs until semi-dried. Leave to cool, then pack into a plastic container and chill for up to 24 hrs.
• When ready to serve, scatter the rocket over a platter and arrange the tomatoes on top. Drizzle with a little olive oil and balsamic vinegar, then scatter over the pine nuts.

ROASTED TOMATO, AVOCADO, AND FRESH MOZZARELLA CROSTINI

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper.
• Arrange tomato slices on the baking sheet and top with about 3 tablespoons olive oil, sea salt, and pepper.
• Roast in the preheated oven until tomatoes are wilted, wrinkly, and scorched in some places, 25 to 30 minutes. Set aside to cool.
• Heat butter in a large skillet over medium heat. Place bread slices in the skillet and cook until crisp and golden in parts, 2 to 3 minutes per side.
• Remove bread from skillet and rub garlic onto each slice; sprinkle sea salt over bread.
• Layer mozzarella cheese on the toasted bread and top with avocado slices. Sprinkle sea salt over avocado and squeeze lemon over it. Top with roasted tomatoes and dill. Drizzle remaining 1 tablespoon olive oil over crostini and sprinkle with flaked salt.

ROASTED TOMATO, MOZZARELLA AND PESTO CALZONES

Steps:

• Make the dough: In the bowl of a stand mixer fitted with the dough hook attachment (or in a large bowl with a wooden spoon), combine the water and sugar. Sprinkle yeast on top and let stand 5 minutes until foamy. With the mixer on low speed, add the flour, salt and olive oil, and mix until combined. Increase speed to medium and mix until the dough comes together in a smooth ball. Cover the bowl with plastic wrap and let stand in a warm place until doubled in size, about 1 hour.
• While the dough rises, prepare the tomatoes: Heat oven to 300 degrees. Arrange tomatoes cut-side down on a rimmed baking sheet. Drizzle with olive oil, scatter with garlic and season generously with salt. Bake for 40 to 45 minutes, until the tomato skins are wrinkly. Let cool slightly, then use your fingers to pull the skins off each tomato. (Count the number of tomato pieces now, then you'll have an easier time dividing them among the 6 calzones.) Discard skins, then transfer tomatoes and garlic to a strainer set over a bowl. (You won't need the accumulated juices for this recipe, but save them - you can whisk them with a bit more olive oil and vinegar for a vinaigrette.)
• Gently punch down the dough and transfer to a not-floured work surface. Divide into 6 pieces, each about 4 1/4 ounces/120 grams. Working with one piece of dough at a time, cup the dough ball on a work surface (almost as though you were forming a cage around the dough). Rotate your hand in clockwise circles, exerting a bit of pressure on the top of the dough ball, until it's a smooth sphere. Repeat with the remaining balls of dough and let stand 15 minutes, loosely covered with plastic wrap or a clean dish towel. (The dough can be prepared up to this point, transferred to a baking sheet, covered with greased plastic wrap and refrigerated overnight. Let come to room temperature before proceeding.)
• If you have a large pizza stone, place it in the oven and heat oven to 500 degrees. (If you don't have a pizza stone, lightly oil a rimmed 13-by-18-inch baking sheet). Working with one piece of dough at a time, roll into an 8-inch circle using a rolling pin. Spoon 1 1/2 tablespoons pesto in the center of the dough and use the back of the spoon or an offset spatula to spread it in a thin, even layer, leaving a 1-inch border. Pile 2/3 cup mozzarella on half of the dough, then top with some of the tomatoes. Fold the dough in half, over filling, then roll and crimp the edge of the dough together to seal. Repeat with the remaining dough, pesto, mozzarella and tomatoes until all 6 calzones have been formed. Brush each calzone with egg wash and sprinkle with flaky salt.
• With a large spatula, transfer the calzones to the pizza stone (or baking sheet) and arrange them diagonally to fit. Bake until puffed and deep brown, 18 to 23 minutes. (Tent with foil if the tops become too dark before the rest of the dough is browned.) Remove from the oven and let cool 5 minutes before serving.

TOMATO & MOZZARELLA TART WITH ROAST PEPPER PESTO

Steps:

• Put a baking sheet in the oven and preheat to fan 200C/conventional 220C/gas 7. (Heating the sheet helps cook the pastry base.) Use the pastry to line a shallow rectangular tin about 20 x 30cm. Prick the base lightly with a fork.
• Scatter the Parmesan over the pastry base. Drain the peppers and pat dry on paper towels. (If the peppers are in oil, don't worry about this part.) Lay the whole peppers widthways across the pastry base. If the peppers aren't in oil, brush a little over them and the pastry, then season. Bake for about 15 minutes until the pastry is puffy and golden.
• Slice the tomatoes and mozzarella. Lay alternating, slightly overlapping lines of tomato and mozzarella over the peppers. Drizzle with oil, scatter with basil leaves and an extra grinding of black pepper, then serve while the pastry is still warm.