Baked Tomatoes with Mozzarella and Basil for #WeekdaySupper

Posted by on Aug 8, 2013 in Simple Meals | 4 comments

Baked Tomatoes with Mozzarella and Basil for #WeekdaySupper

Another month, another #WeekdaySupper! Inspired by Family Foodie, we’re offering recipes every day of the week to keep your family happy. In August, one of my favourite things to eat is a caprese salad – the simple combination of perfectly ripe tomatoes, fresh mozzarella and vibrant basil leaves is just gorgeous. But, after the wonderful weather in July, we’ve got a period of cooler, rainy days, which call for something warm at dinner time. Which led me to create this dish: Baked Tomatoes with Mozzarella and Basil. 

 

It’s simply a baked version of a caprese salad, with a few little extras to make it a bit more filling. It is quick and easy to make and would make a perfect side dish to meat, or for a light meal, you could just load up a slice of warm, crusty bread with some of these baked tomatoes to make a sort of deconstructed pizza. Or, to turn the caprese salad on its head, you could serve this, warm, over a bed of spinach and basil leaves. 

Baked Tomatoes

I added reduced creme fraiche for a creamier dish, along with some spinach leaves and grated cheese over the top – because who can resist golden, bubbly, melted cheese? I used cheddar, because I happened to have it in the fridge, but if you wanted a truly Italian dish, substitute for parmesan. 

There is little prep work to do, apart from a bit of slicing and heating the cream, and it only takes 15-20 mins in the oven, making this a great dish for a busy #WeekdaySupper. Enjoy!

Baked Tomato Dish

 

Baked Tomatoes with Mozzarella and Basil
Serves 2
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Prep Time
15 min
Cook Time
20 min
Prep Time
15 min
Cook Time
20 min
Ingredients
  1. 3 medium tomatoes, ripe but firm
  2. 1 ball of mozzarella
  3. 1 handful torn spinach leaves
  4. A few basil leaves
  5. 150ml creme fraiche
  6. Cheddar or parmesan cheese to grate over the top
  7. Oregano and black pepper to season.
Instructions
  1. Preheat the oven to 200C. Dirzzle a little olive oil at the bottom of a gratin dish and cover with the torn spinach leaves.
  2. Slice the tomatoes fairly thinly.
  3. Layer tomatoes, torn pieces of mozzarella and basil leaves until all the tomatoes have been used up.
  4. In a pan, heat the creme fraiche gently and stir until it reduces a little and is warmed through. Pour over the other ingredients in the dish.
  5. Cover with grated hard cheese and sprinkle with some oregano and black pepper to season.
  6. Bake for about 20 mins until the tomatoes are soft and the cheese is bubbling.
Happy Baking Days http://www.happybakingdays.com/
 

Sunday Supper Movement

Have a look at the other Weekday Supper recipes to give you even more ideas for your whole week:

 

4 Comments

  1. I’m going to the farmers market this afternoon and I’ll be sure to pick up extra tomatoes so I can make this dish. Very nice!
    Renee recently posted..Hearty Burgundy Gallo Family VineyardsMy Profile

    • I hope you enjoy it, Renee!

  2. My tomatoes are just getting ripe. I’ll definitely keep this in mind!
    Cindys Recipes and Writings recently posted..Apple Linky Party #54 Foodie Friends FridayMy Profile

  3. I love this delicious variation, Katy!! It is pure comfort food. :-)

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