US-Israel Recipes: Roasted Cherry Tomatoes Caprese

An easy, light and delicious dish to accompany a summer dairy meal.

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Tamar Genger, M.A. , R.D.,

Roasted cherry tomatoes
Roasted cherry tomatoes

Israel's cherry tomatoes are heavenly, but for those of you still living out of the Promised Land, local ones will do qute well.

Servings: 4-6


2 cups cherry tomatoes

1 teaspoon olive oil

coarse salt and pepper

1 8 oz. package fresh mozarella or mozarella balls

2 tablespoons fresh basil


Lay tomatoes on a baking sheet, drizzle with oil and salt and pepper.  Place in oven under broil and cook about 10 minutes, until they start to burst and darken, but not burn.

Meanwhile slice up the fresh mozzarella.  It would probably be even better with the balls, but those are harder to find and this was still wonderful.

Pour the hot tomatoes over the cheese and sprinkle with fresh basil and more salt and pepper to taste.

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