It’s not the time of year you would expect a recipe that ripe tomatoes are the star of the show but I couldn’t resist sharing my Tomato, Mozzarella, Basil with Balsamic Reduction recipe that I typically make during the warmer summer months. Recently, I was in a local grocery store and found the most beautiful heirloom tomatoes and although it’s the beginning of October, I was a bit skeptical as tomatoes are not in season. However, they were so beautiful, I purchased and tried this recipe I created years ago! FABULOUS!!! I thought to myself, share my tomato recipe with you now, as you may be able to find locally grown tomatoes in your market! If you cannot find seasonally peak tomatoes, use Roma as I find they will work throughout the year! The fresh tomatoes, mozzarella and basil are perfectly balanced with the balsamic reduction creating a fabulous flavor profile! Enjoy!
Tomatoes, Mozzarella, Basil with Balsamic Reduction
2 pounds ripe tomatoes, cut into ¼ inch slices
8-ounces fresh mozzarella, packed in water, cut into ¼ inch slices
1 bunch, fresh basil leaves
Kosher salt and freshly ground black pepper, to taste
1. Arrange tomatoes on a large serving platter. Layer basil and mozzarella. Drizzle with balsamic glaze. Season with salt and pepper. Serve immediately.
~Use a serrated knife to slice tomatoes.
~Use tomatoes that are in season and ripe. Summer is the best time but you can find tomatoes throughout the year that are fabulous!! Roma is available almost year around.
~ For convenience, use pre-sliced, fresh mozzarella, packed in water.
~Balsamic Glaze, also known as balsamic reduction, is so easy to make in your very own kitchen or found in the condiment isle in your local grocery store.
Balsamic vinegar cooks down and turns into a much-loved condiment to drizzle over anything. The syrupy, sweet-tart reduction has a myriad of uses! Drizzle the balsamic reduction on just about anything, like simple salads. Finish meats, like baked or grilled chicken breasts.