Roasted Caprese Tomatoes

Roasted Caprese Tomato's 4 large, ripe, tomatoes 1 tablespoon olive oil 2 tablespoons balsamic vinegar 1 teaspoon sugar salt and pepper 4 fresh, mozzarella cheese, thinly sliced 4 basil, leaves Dressing 20 large, basil, leaves 1 garlic clove juice of 1/2, lemon 2 tablespoons olive oil salt, to taste

Directions

Pre-heat the oven to 450.

Cut the tomatoes in half and place on a non-stick baking sheet, cut side up.

Drizzle over the olive oil, balsamic vinegar and sprinkle with the sugar, salt and pepper.

Roast for 20 to 25 minutes until the skins are blistered.

Remove from oven and top each of the tomatoes with the mozzarella. Return to oven and roast for another 5 minutes.

Remove the roasted tomatoes from the oven.

Place a large basil leaf on each of the bottom halves of tomatoes.  Add a slice of the mozzeralla onto each one and then top with the top half of the tomato.

To make the dressing, combine all the ingredients in a small food processor until the basil is finely chopped. Drizzle over top of tomatoes.

 
(You can also use a airfryer - I used the Todd English Air Fryer
on this reciepe and it came out perfect - just use the pan insert
and reduce the temp to the bake setting on 330 and shorten the
time to 15-18 minutes.)