Simple Tomato Ideas

It is October already, yet my little garden still provides me with its fruits. Everyday I pick beautiful and ripe tomatoes, and almost everyday I try some new ways to serve them. Here are two simple ideas – Insalata Caprese and Roasted Tomatoes.
The first time I had Insalata Caprese was a few weeks ago in a restaurant. I was impressed by the simplicity of this beautiful and delicious starter.

• 2 large ripe tomatoes, sliced 1/4 inch thick
• 8 ounces fresh mozzarella cheese, sliced 1/4 inch thick
• 1/3 cup chopped fresh basil
• 2 tablespoons extra virgin olive oil
• 1 tablespoon balsamic vinegar (optional)
• salt to taste
• freshly ground black pepper to taste

Simply arrange the mozzarella slices on top of the tomato slices. Add basil, season with salt and pepper, and drizzle with olive oil and balsamic vinegar.



Several days ago, I was sitting in a café enjoying a cup of tea and the only vegetarian sandwich they had – pesto, mozzarella and roasted tomatoes. The taste and texture of the roasted tomatoes were intriguing – not as juicy as the fresh ones, yet not as chewy as the dried ones. The following day, I roasted some of my homegrown tomatoes. They turned out quite well.

• 1 lb ripe tomatoes
• 2 tablespoons extra-virgin olive oil
• 1 garlic clove, minced
• a dash of mixed dried herbs (rosemary, marjoram, and thyme)

Pre-heat the oven to 400 degrees. Cut the tomatoes in halves and lay them on a cooking sheet cut side up. Mix together olive oil, garlic and herbs. Put the mixture on the tomatoes.
The roasting time varies depending on how tender or chewy you want your tomatoes to be. I roasted mine for 25 minutes.