We’ve talked about marinated mozzarella balls, and now we have discovered their perfect companion: oven slow roasted tomatoes.
I took some grape tomatoes, halved them, sprinkled with sea salt, and drizzled olive oil all over.
I popped them into an oven for one hour at 225 degrees farenheit. They didn’t quite look how I wanted them to so I left them in another one hour at 300 degrees farenheit.
Then they looked perfect.
They were perfect eaten with these beauties:
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We used fresh mozzarella pearls instead of the balls, and we will continue to use the pearls for marinated mozzarella.
The above pearls were marinated in olive oil, salt, fresh parsley, fresh thyme, fresh basil, minced garlic, dried dill, and red pepper flakes. The hard part is waiting a few hours while they marinate.
This article was first published on January 6, 2015 and was recovered using AI and web.archive.org.
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