Roasted Tomatoes, Onions, With Mozzarella & Cucumbers
photo by xflisa
- Ready In:
- 1hr 10mins
- Ingredients:
- 8
- Yields:
-
3 cups
- Serves:
- 4
ingredients
- 1 pint cherry tomatoes
- 1 medium onion, thinly sliced
- 5 garlic cloves
- 1 tablespoon extra virgin olive oil
- 1⁄2 tablespoon balsamic vinegar
- 1⁄3 cup scallion, thinly sliced
- 1⁄2 cup bite-size fresh mozzarella cheese balls
- 1⁄2 cucumber, cubed
directions
- preheat oven to 250.
- mix cherry tomatoes, onion slices, garlic cloves & scallion in a glass bowl, tossing in the extra virgin olive oil & then the balsamic vinegar.
- roast on a baking sheet for an hour.
- return roasted mix back to the glass bowl.
- while still warm, mix in the mozzarella, so it melts slightly.
- let cool about 10 minutes, then add in cucumber.
- enjoy!
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Reviews
-
Delicious! I had 2 quart bags of yellow and red cherry tomatoes hidden in the freezer from last summer that I wanted to use up. This recipe was perfect for them. Made as written except for doubling oil and vinegar. Left out cucumber; HE doesn't like them. Today we'll eat the remainders with croutons from homemade 5-minute artisan bread, kind of like scalloped tomatoes. This would also be good as bruschetta. I'm looking forward to using this recipe again when we have garden-fresh tomatoes in the summer. Chef, thanks for the great recipe......Janet