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    Home • Recipes • Gluten Free Recipes

    Oven Roasted Tomatoes and Mozzarella

    Published: Jul 9, 2022 · Modified: Sep 20, 2023 by Jill Colonna17 Comments

    Jump to Recipe Print Recipe

    What can you do with flavourless tomatoes? Slice them and oven roast them for 20 minutes to concentrate their flavour. Oven roasted tomato slices are delicious served with mozzarella, dribbled with olive oil, seasoning and fresh basil.

    Serve them as bites on cocktail sticks for parties or pre-dinner drinks (l'apéritif). Also makes an elegant, healthy starter/appetizer at any time of year.

    roasted tomatoes and mozzarella in large dish with radishes

    What Can I Do with Flavourless Tomatoes?

    Sadly, these days - even in France - we often find ourselves buying tomatoes that lack in flavour. There's nothing to beat homegrown but when we can't grow our own tomatoes, we can be left with slightly tasteless ones. Especially when they're out of season or a bit tired at the supermarket.

    So what can you do with them? Roast them. That's what I did one festive season out of sheer experimentation and ever since, never looked back.  They were a hit with the family (our girls adore them this way) and friends.

    Roasting the tomatoes for a few minutes first makes all the difference.When I say roast - it's not slow roasting for long - it's only 20 minutes and no more.  The secret is to slice them and roast them directly on the baking sheet, season and dribble with a little olive oil. That's it (c'est tout).

    skewered roasted tomato slices with basil, mozzarella and olive oil

    Roasted Tomato Caprese Salad

    I can't stress enough that the better the produce you use for this, the better the taste will be all round.  Use good quality fresh mozzarella (bufala/buffalo milk variety even better): either balls or chopped into little bite-sized pieces.  Top each tomato slice along with a bit of fresh basil, salt and olive oil - if you really need to. Please don't use balsamic vinegar, as it will totally destroy the overall flavour.

    My Italian-blooded friend, Christina Conte, also feels the same way, as a genuine Caprese salad doesn't include it - read Christina's hold back on balsamic etc. on Caprese salads!

    The flavour ends up being so full of blissful tomato, that you'll just want to eat it as is. Don't believe me? Just try it! It also goes without saying - if you have tomatoes in season full of flavour - just prepare them fresh and dress in this way. Moreover, to French it up a bit, replace mozzarella with slices of fresh goat's cheese (chèvre).

    roasted sliced tomatoes with mozzarella stacked together

    How to Roast Tomatoes

    Quick-roasting in the oven for just 20 minutes concentrates the tomato flavour. What's more, there's no need for any fancy extra ingredients - as long as they are good quality. Once out of the oven and cool, keep it simple by adding good olive oil, salt and pepper .

    What kind of tomatoes are best? I use the longer tomato variety, as they give off less juice and so are ideal for roasting quickly (e.g. Torino, Roma, 'Cornue des Andes').

    For more, see Market Produce Tomatoes.

    Torino Tomatoes at the French market
    • Wash and dry tomatoes.
    • Slice the tomatoes not too thinly (about 1.5cm/half inch) so that they'll roast and not burn (they should be still wet when done).
    • Place slices on a baking tray with baking parchment paper.
    • Roast in the oven at 170°C/150°C fan/340°F/Gas 3 for about 20 minutes until roasted but not brown.
    • Leave them to cool on the baking tray.
    showing slices of tomato on a tray then after roasting in the oven
    • Meanwhile, place the mozzarella balls in a bowl with the olive oil, sea salt and pepper then pierce a cocktail stick into both the cheese and tomato slice. (If using a bigger, whole mozzarella, cut into slices and dribble over the olive oil and seasoning as you sandwich and stack them together.)
    stacked roasted tomato slices on baking sheet with mozzarella slices
    • Finish with a few torn basil leaves.

    Luckily our mini dwarf basil plant hasn't grilled completely in this Parisian heatwave. What's more, we've got some pretty little edible basil flowers. If you're one of these people who puts the flowers to the side of the plate or picks them off, please don't.

    Fresh herb flowers are delicious garnish - and pack a punch with a concentrated basil that explodes on the palette!

    Roasted Tomato Mozzarella Bites

    Bland Tomatoes? Oven Roast Them

    Great party food and excellent served with drinks at any time of year. By roasting the tomatoes, the flavour is concentrated and so even the blandest of tomatoes can be livened up for a party. Although the better the tomatoes, the more your toes will curl with the pure and simple taste.

    If serving as a starter or appetizer, then simply serve with a few chopped bits of avocado and sliced radishes.

    large plates filled with 2 stacked roasted tomatoes with mozzarella garnished with radishes
    roasted tomatoes and mozzarella in large dish with radishes

    Oven Roasted Tomatoes and Mozzarella

    Jill Colonna
    Quickly roasting tomato slices best concentrates their flavour. Serve with mozzarella & basil on cocktail sticks as party food bites. Also makes an elegant starter/appetizer.
    5 from 8 votes
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 20 minutes mins
    Cooling Time 15 minutes mins
    Total Time 50 minutes mins
    Course Appetizer, Drinks, Party Food, Side Dish, Snack, Starter
    Cuisine Italian, Mediterranean
    Servings 10 people
    Calories 94 kcal

    Equipment

    • toothpicks

    Ingredients
      

    • 5 Tomatoes (organic) (I use Roma, long tomatoes)
    • 1 teaspoon fleur de sel sea salt
    • pepper, to taste (optional)
    • 2 tablespoon olive oil extra virgin
    • 300 g (11oz) fresh mozzarella balls (if small, one per tomato slice, otherwise cut in half)
    • 1 tablespoon fresh basil leaves to top each tomato

    Instructions
     

    • Slice the tomatoes not too thinly (about 1.5cm/half inch) so that they'll roast and not burn (they should be still wet when done). Place slices on a baking tray with baking parchment paper. (If making for a stacked starter, keep slices evident in order for each tomato to make quick & easy assembly later)
      Roast in the oven at 170°C/150°C fan/340°F/Gas 3 for about 20 minutes until roasted but not brown.
    • Leave to cool on the baking tray. Meanwhile, place the mozzarella balls in a bowl with the olive oil, sea salt and pepper. (If using a bigger, whole mozzarella, cut into slices and dribble over the olive oil and seasoning.)
    • Place the basil then mozzarella balls on each tomato slice and using a tooth pick, lift off each tomato slice, skewering the pick into the tomato and mozzarella and transfer to a serving plate. If there are leftover tomato slices, place one on top to make a sandwich.

    Notes

    Starter/Appetizer: If serving as a starter, layer each tomato slice vertically to make the original tomato shape. Alternate each slice with a slice of cheese. Decorate with basil leaves, fresh herb flowers, chopped avocado and/or radishes. 
    Cheese: Mozzarella can be replaced with fresh goat's cheese slices.
    Keyword appetizers, oven roasted tomato slices, roasted caprese salad, tomato mozzarella

    This recipe was first published on 26 July 2019 but has now been updated with new images and made easier to read.

    More Party Food Ideas

    Have you tried these candied cherry tomatoes?

    Have you made this recipe?

    I'd love to know how it turned out. Please let me know by leaving a rated review below. It means so much to have your support.
    On Instagram? Share a photo and tag @JillColonna and hashtag it #madaboutmacarons. À bientôt!

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    Jill Colonna standing in a French patisserie lab holding a giant whisk over an oversized mixer bowl

    Meet Jill Colonna

    Jill is both Scottish and French and author of the book and blog, Mad About Macarons since 2010. Here she shares over 30 years of experience of living the healthy food life with her French family in Paris - via easy recipes and local food guides in France.

    More about Jill

    Reader Interactions

    Comments

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      Made this? Rate this recipe...




    1. Sandra Caroff

      March 04, 2023 at 4:32 pm

      5 stars
      Looking forward to dinner tonight.. merci

      Reply
      • Jill Colonna

        March 04, 2023 at 5:39 pm

        So happy to hear this, Sandra - thanks so much x

        Reply
    2. C J Queenan

      December 02, 2022 at 12:23 pm

      5 stars
      Great recipe, Jill - thanks for sharing.

      Reply
    3. Peggy Woods

      August 05, 2019 at 11:25 pm

      Thanks for your delicious-sounding recipe. I have all the ingredients on hand so will be making this soon.

      Reply
    4. Peggy Woods

      August 05, 2019 at 11:24 pm

      5 stars
      What a great idea! Roasting any vegetable brings out its natural sweetness and concentrates its flavor. I can't wait to try this! Thanks for your recipe.

      Reply
      • Jill Colonna

        August 06, 2019 at 1:40 pm

        Thanks, Peggy. As of a couple of years ago, I got tired of tomatoes that were a bit bland - even our so-called organic ones - so when I tried roasting them first it completely changed their taste to concentrated bliss. It's great now for any time of year!

        Reply
    5. Nickki

      August 01, 2019 at 9:13 am

      5 stars
      I love the idea of roasting the tomatoes first - I'm going to give it a try! I could quite easily eat a whole plateful of these!

      Reply
      • Jill Colonna

        August 01, 2019 at 2:25 pm

        Thanks, Nickki. I've got news for you - you'll probably eat the whole plateful, as we do - too easily!

        Reply
    6. Sisley White

      July 31, 2019 at 3:17 pm

      5 stars
      These look incredible! I could almost reach out and grab one. Divine.

      Reply
      • Jill Colonna

        August 01, 2019 at 2:22 pm

        Thanks, Sisley. It's all yours to grab the recipe!

        Reply
    7. Carol gillott

      July 29, 2019 at 12:24 pm

      5 stars
      Thank you Jill!
      I just put my leftover cerises allongées in the fore to zest up my salad. I do in fact sprinkle the overused balsamic on top. I read you don't need to use olive oil with roasted veggies, just Balsamic will nicely carmelize them. Sorry ;((

      Reply
      • Jill Colonna

        August 01, 2019 at 2:22 pm

        Sounds lovely too, Carol - and a different recipe. Do try these too! The emphasis is on the pure taste of the tomatoes. Hugs J x

        Reply
    8. Christina Conte

      July 27, 2019 at 5:19 pm

      5 stars
      Bravissima! Love the idea of roasting the tomatoes first (saw your sun cooked tomatoes on IG)! We had that last year 🙁 I also have to give you two thumbs up as you didn't add balsamic! As much as I adore vinegar, classic Caprese concoctions don't need it if you use flavorful ingredients! 🙂 Lovely for a cocktail party, too! Grazie, Jill!

      Reply
      • Jill Colonna

        July 27, 2019 at 5:31 pm

        Well that's the biggest compliment indeed coming from my favourite Italian-blooded lass! Thanks, Christina. If we added balsamic or anything else, then the tomato just wouldn't be the same (and not even worth the wee extra effort of roasting them). Simplicity indeed - the only extras we need? Wine!

        Reply
    9. Betty

      July 26, 2019 at 6:09 pm

      5 stars
      Looks perfectly lovely to me, Jill and one of my favorite summertime flavor combinations! Great idea about roasting the tomatoes and as for the herbs and flowers, you know how I feel about edible leaves and flowers from the garden! I agree with you! Please eat them and don't pick them off!! They are part of the entire flavor of the dish!!

      Reply
      • Jill Colonna

        July 26, 2019 at 6:36 pm

        I'm thinking of you, Betty, with these miniature basil flowers - perfect for your teeny teatime tales. So glad to hear you eat the flowers too!

        Reply
        • Betty

          July 27, 2019 at 9:32 pm

          Thank you for thinking of me, Jill and I’m sure great minds must be thinking alike, as I had already planned to include a teeny tomato mozzarella sandwich to my Teeny Tea coming up in just a few days!!!

          Reply

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