Buffalo Mozzarella with Neat and Messy Roasted Tomatoes

Cookbook author Rachel Roddy serves tomatoes roasted two ways for a range of delicious tomato flavor as well as a beautiful presentation.

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  • Servings: 6 to 8

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  • 2 pounds cherry tomatoes, halved
  • 2 pounds cherry tomatoes on the vine
  • Salt
  • Pepper
  • 1/4 cup extra-virgin olive oil 
  • Two 8-ounce balls of buffalo mozzarella cheese, sliced
  • Crusty bread, for serving

How to make this recipe

  1. Preheat the oven to 300°. Arrange the halved cherry tomatoes cut side up on a parchment paper–lined baking sheet. Roast for 2 to 2 1/2 hours, until the tomatoes are shriveled and half-dried. Remove from the oven.

  2. Increase the oven temperature to 350°. Arrange the cherry tomatoes on the vine on a parchment paper–lined baking sheet. Season with salt and drizzle with the olive oil. Roast for about 1 hour, until the tomatoes soften and start to split open. Using a spatula, carefully transfer the tomatoes to a large platter. Arrange the dried tomatoes on the platter along with the mozzarella. Season with pepper and serve with crusty bread.

Suggested Pairing

Pair this dish with a zingy, juicy Sicilian white.

Contributed By Photo © Con Poulos Published September 2015

1041502 recipes/buffalo-mozzarella-neat-and-messy-roasted-tomatoes 2015-08-13T16:05:10+00:00 Rachel Roddy italian|weeknight-dinner|6||8|healthy|vegetarian|staff-favorite|spring|summer september-2015 recipes,buffalo-mozzarella-neat-and-messy-roasted-tomatoes 1041502

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