Best Mozzarella Tomato Stacks With Rosemary Recipes

Sliced Heirloom Tomato Stack with Mozzarella Cheese image

Provided by Michael Chiarello : Food Network

Time 10m

Yield 4 servings

Number Of Ingredients 4

4 vine ripened tomatoes
Gray sea salt and freshly ground black pepper
1 (4-ounce) ball fresh mozzarella
1/2 cup extra-virgin olive oil, to drizzle

Steps:

Cut the bottom of the tomatoes enough so that they will stand. Slice the tomatoes into 1/2-inch thick slices (about 2 or 3), leaving the stem on top.
Season the slices with salt and pepper, to taste.
For each tomato, top the bottom slice with some of the cheese. Repeat with the remaining slices, and build the tomato to its original form, finishing with the top. Top with a drizzle of olive oil, if desired.

Oven-Baked Balsamic Cherry Tomatoes With Rosemary image

Provided by Lalaloula

Categories Vegetable

Time 40m

Yield 10 serving(s)

Number Of Ingredients 6

1 kg cherry tomatoes, halved
3 sprigs rosemary
1 -2 tablespoon brown sugar
2 -3 tablespoons aceto balsamico (dark balsamic vinegar)
4 -6 tablespoons olive oil
2 teaspoons coarse sea salt

Steps:

Chop the needles from 2 of the 3 rosemary sprigs. Leave the thrid one intact.
Combine all the ingredients in a suitable oven-proof dish (I'm sorry, I forgot to measure mine).
Gently mix so that everything is evenly distributed.
Bake at 200 °C/ 400°F in the preheated oven for 20-30 minutes.