We’re just getting into the beginning of tomato season here in New Jersey. I have a few plants with green-just-starting-to-turn-red fruits in my garden which means that within a few weeks we’ll be completely inundated.
I’m always excited to try out new tomato recipes to use up the harvest so I was excited to get this one as part of the latest recipe swap. It was submitted by Nicole from Cookies on Friday. While she hasn’t blogged the recipe, she highly recommended it – and I can totally see why. This is a great busy-day recipe and packs a ton of flavor for minimal effort.
I used regular-sized plum tomatoes instead of the baby ones suggested in the recipe because they were the ones that looked best at the market. After they were roasted, I flattened them slightly with a potato masher to make them more sandwich-friendly. I worked like a charm! I imagine you could substitute with any fresh tomatoes.
Roasted Tomato, Mozzarella and Arugula Sandwich
(from BBC Good Food)
12 ounces baby plum tomatoes, halved
1 tablespoon olive oil, plus more for drizzling
1 teaspoon balsamic vinegar
Thyme sprigs, chopped
Salt and pepper
4 thick slices crusty bread
5 ounces fresh mozzarella, sliced
1 cup arugula
Heat oven to 400F degrees. Lay tomatoes, cut side up, in a roasting pan and drizzle with 1 tablespoon olive oil, the balsamic vinegar and thyme. Season with salt and pepper and roast for 30 minutes.
To assemble the sandwiches, toast the bread until golden. Divide between 2 plates and top with the tomatoes. Scatter on mozzarella, basil leaves and arugula. Drizzle with olive oil and serve.
Linked up with Eat at Home’s Ingredient Spotlight: Tomatoes.