
Roasted Tomato Caprese

Rach Can Explain Why She Doesn't Wear Her Original Engagement + …

At-Home Resistance Band Workout That Mimics Gym Exercise Machine…

Save vs. Splurge: Trendy Loungewear For 2021

How To Make Crab Fra Diavolo and Spaghetti | Rachael Ray

How To Make Cheesy Butternut, Kale and Cauliflower Bake | Health…

How To Make Simple Fish and Tomato Stew | Rachael Ray

How To Make Rach's Spanakopi-tata | Greek-Inspired Frittata | Br…

Shark Tank’s Daymond John On Nailing a Job Interview + Rachael's…

How To Make 7 Layer Tacos With Chicken & Chorizo | Hard Shell Ta…

Hilarious Exchange Between Rach & John About What They Ate On Fi…
Ingredients
- 4 beefsteak tomatoes, sliced into 4 thick slices
- 3 tablespoons EVOO Extra Virgin Olive Oil
- Salt and ground black pepper
- 1 ball fresh smoked mozzarella, thinly sliced
- 16 leaves basil
Yield
Serves: 4 servings
Preparation
Preheat oven to 250F.
Arrange the tomato slices on a baking sheet, drizzle them with EVOO and season with salt and ground black pepper.
Roast in the oven for an hour then turn it up to 300F for 30 minutes. Allow tomatoes to cool for a couple of minutes when they come out of the oven.
Layer a slice of tomato, a basil leaf then a slice of mozzarella on a serving platter, overlapping them like shingles. Repeat with the remaining ingredients.