Roast Tomato Caprese Recipe

A remake of the classic Italian salad, these warm roasted tomatoes with melted cheese are the perfect winter side.

The ingredient of Roast Tomato Caprese Recipe

• 6 roma tomatoes halved lengthways
• 3 fresh oregano sprigs
• 1 4 cup extra virgin olive oil
• 1 3 cup finely grated parmesan
• 120g bocconcini torn
• 1 tbsp finely chopped fresh basil
• 1 tbsp white balsamic
• basil leaves to serve

The Instruction of roast tomato caprese recipe

• preheat oven to 200c 180c fan forced grease a baking tray with sides place tomato cut side up on prepared tray top with oregano drizzle with 2 tablespoons oil season with salt and pepper
• roast for 20 to 25 minutes or until softened and lightly caramelised sprinkle tomato with parmesan and arrange bocconcini on top bake for a further 5 minutes or until cheese is just melted
• meanwhile combine basil balsamic and remaining oil in a small bowl season with salt and pepper
• drizzle dressing over tomato sprinkle with extra basil leaves serve

Nutritions of Roast Tomato Caprese Recipe

fatContent: 179 728 calories
saturatedFatContent: 15 5 grams fat
carbohydrateContent: 5 5 grams saturated fat
sugarContent: 2 7 grams carbohydrates
fibreContent: n a
proteinContent: n a
cholesterolContent: 6 7 grams protein
sodiumContent: 17 milligrams cholesterol

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