Healthy Habits: Roasted Tomato Halves w/Basil & Mozzarella

I grew up on a buffalo ranch. Most of my uncles were farmers. While they grew a variety of crops, I always looked forward to the bushels of fresh, ripe, sweet tomatoes from Uncle Willis. As a kid, I would pick a perfect tomato from the basket and sit down outside and eat it like an apple. So sweet, so good!

I live in Phoenix now. Most of my "city friends" have never tasted tomatoes fresh from the vine, picked when ripe. The tomatoes we purchase in the stores are picked green so they can ripen in transit and not be rotten by the time they have been delivered, stocked, and let to sit for several days or a week, before they are purchased. Even then, they are quite often still green and hard when we purchase them. They are typically quite bland; not a lot of flavor.

The difference in the flavor of a tomato picked green (and set on the counter to ripen) and a tomato that ripens on the vine and is picked when red and juicy and ready to eat is, well, like two different fruits! (Yes, the tomato is a fruit.) Night and day. It's like taking a drink from a nice, cool glass of lemonade and finding it tastes like water. That's the reason you will find at least two tomato plants in our garden at any given time. 

Last week I got a case of tomatoes from Bountiful Baskets Produce Co-op. They were beautiful, large, ripe tomatoes. I get asked what in the world I'm gonna do with a case of tomatoes. (When I picked them up and saw the size of the case I wished I had ordered two).

Today I am sharing Roasted Tomato Halves with Basil & Mozzarella (otherwise known as Warm Caprese Salad). You might also like this recipe for Cold Caprese Salad. Both of these are a play on the traditional Caprese; a new twist on an old favorite is always well received. Check back early next week for Homemade Pasta Sauce with fresh roasted tomatoes as well as Homemade Stewed Tomatoes and Fresh Homemade Tomato Soup.

What you need:                                                    

Tomatoes - large round ones work best

Salt & Pepper

Fresh Basil Leaves

Mozzarella Cheese (slices or shredded

Technique:

With a paring knife, cut the core out of the top of the tomatoes.

Cut a very thin slice off the bottom, just enough that it sits flat.

Turn each tomato on it's side and cut in half.

Lay the two halves out with the cut side up on baking sheet.

Sprinkle with a little salt and pepper.

Put in a 400* (F) oven for approximately 20 minutes. (keep an eye on them, they may need a few minutes more or less depending on their size.

When tomatoes are warm, soft and bubbly, remove from oven.

Place fresh basil leaves on top of tomatoes, tearing them if needed to fit.

Lay a slice of mozzarella cheese on top of basil (or a small stack of shredded cheese).

Put the tomatoes back in the oven and turn it up to broil.

It will only take a couple of minutes for the cheese to get melty (is that a word?), bubbly and brown.

I bake a whole tray at one time and put some in the fridge for lunches.

Here's a picture of some I did with Feta cheese, just for fun. They tasted great, however, Feta does have a distinctly tangy flavor. When serving them to others, I am always safe using mozzarella.

This makes a great salad course when you are serving a multi-course meal. It also makes a great veggie dish along side roasted chicken or a steak.

If you like tomatoes as much as I do, or if you want to like tomatoes but just haven't really known what to do with them, check back for more tomato ideas.

Question: Have you had the opportunity to eat tomatoes fresh from the vine? Do you have a farmers market near you where you might purchase a tomato to taste the difference?

Super Bowl Mac-N-Cheese

Great game, great commercials, great family & friends, great food! I love Super Bowl!

This week I will share 3 of my favorite recipes that will feed a crowd and always get rave reviews. If you are lucky enough to have leftovers, they are just as good the next day. Check back later this week for Crock Pot Lasagna and Almost Better Than Sex Cake!

This Mac-N-Cheese recipe may sound small (only 1 box of pasta), but don't be fooled. It makes a huge pan of deliciousness! It is a hit with or without the chicken. But I always use bacon. If you love bacon but are not a fan of having splattered bacon grease all over the stove, check out how to make perfectly crisp bacon every time!

I hope you enjoy it as much as my family does!

5 CHEESE MAC-N-CHEESE

1 Box of Pasta (I like one that will collect cheese, like shells)

1 Cup Grated Mozzarella Cheese 

1 Cup Grated Pepper Jack Cheese  

1 Cup Grated Parmesan Cheese (NOT the sprinkle kind)

1 Cup Ricotta Cheese

2 Cups Grated Cheddar Cheese

3 Large Chicken Breasts, grilled and cut into bite size pieces

1 lb Thick Cut Bacon, cooked and crumbled into large pieces (click here for how to cook perfectly crisp bacon every time)

1 med-lg Onion, diced

1-2 Cups Bread Crumbs

3-4 Cups Skim Milk

4 Tbsp Butter

4 Tbsp Flour

Red Pepper Flakes

Preheat oven to 350*. Get a LARGE pan and spray it with non-stick cooking spray.

***This recipe will probably come close to filling two 9x13 pans if you don't have one really large pan***

Boil and drain pasta. Cook til al dente or "right before it's 'done' done" consistency - this will let the cheese sauce really stick to the pasta.

While pasta is cooking, start the sauce. In a large sauce pan, melt 1 Tbsp butter on high heat. Add onion and cook til onions are soft and clear. Add 3 more Tbsp butter. When melted, add 4 Tbsp flour. Stir with a whisk. The butter and flour should turn a nice golden brown - about 2-3 minutes.

Add 3 cups milk and stir. Reduce heat to medium high. Get this to a boil, creating a roux, or white gravy. Whisk vigorously til all lumps are out of the flour, then turn the heat down to medium low.

Add the cheese. Stir while melting. Add 1 Tbsp red pepper flakes. Once the cheese is melted, I use the "taste and eyeball" method. If it is too thin, add more cheese (best to add Cheddar, Mozzarella or Pepper Jack). If it's too thick, add 1/2 cup of milk (put in microwave for 30 seconds to take the chill off before adding). If it needs a little kick, add more red pepper flakes.

Add the pasta to the cheese sauce. Add the chicken and stir til everything is covered in sauce. Pour the mac-n-cheese into the pan. Spread the bacon on the top. Sprinkle bread crumbs over everything.

Ready to go in Oven

Bake approximately 20-25 minutes, til the top is golden brown. Broil for a few minutes if needed for more color on top.

Question: What food do you traditionally make for your super bowl get together?

FUN Caprese Salad!

Okay, I've had enough of Christmas treats...I need something healthy!!
While I love to cook, I do have one criteria...it must be simple! I get impatient if a recipe is too lengthy or confusing.


Caprese Salad is always good, but this is a fun way to jazz it up a little. Anyone can make a fabulous Caprese Salad whether they consider themselves a great cook or not!


A fanned Tomato, Fresh Mozzarella, Fresh Basil, Olive Oil and S & P. So easy, so good! I originally saw this idea on The Party Dress. I'll include variations that we like as well.

What you need:

Tomatoes (one for each person)

Fresh Mozzarella Cheese

Fresh Basil Leaves

Olive Oil & Balsamic Vinegar

S & P

How to do it:

Set the Tomato on it's side and cut slices about 1/4 inch apart, being careful not to cut all the way through. You can use any type of Tomato and any size. Just to prove it, I used Roma Tomatoes here.

Cut thin slices of Fresh Mozzarella Cheese. Put a fresh Basil leaf and a slice of Mozzarella together and slide into the cuts. When using smaller tomatoes like Roma, I use smaller Basil leaves or break large ones in half. It is easiest to slide them in together.

Sprinkle on a little Sea Salt and top with a couple grinds of Fresh Black Pepper.

These can be prepared ahead of time. When serving, drizzle a little Olive Oil & Balsamic over them.

Variations: My family loved them with a little Olive Garden Salad Dressing Knock Off drizzled, instead of Olive Oil.

Warm Variation: We also enjoyed them warm (and a little melty). Stuff the cut tomato with cheese ONLY, and put in a 350* oven for about 10 minutes. Watch it closely and take out as the tomato gets warm and the cheese is melty (not sure that's a word, but it works for me). After removing from oven, stick the Fresh Basil Leaves in with the melty cheese. Drizzle a little Olive Oil & Balsamic or Olive Garden Dressing over it and serve.

NOTE: If you put the Fresh Basil in the oven it will get black and wilty and does not look (or taste) very good). Adding it after melting retains the Fresh Basil flavor.


Here's another variation of Warm Caprese Salad.

Super fast, super easy salad to serve with any meal. Enjoy!