Roasted Tomatoes and Mozzarella

by Editorial Staff

Summary

Prep Time	10 mins
Total Time	10 mins
Course	Salad
Cuisine	European
Servings (Default: 4)

Ingredients

Instructions

Rinse tomatoes and pat dry if possible. You can also use other types of tomatoes, but the cherry tomatoes are the tastiest.
Put olive oil in a hot pan. Tomatoes all the way in, are allowed to burst and release juice. Turn the tomatoes over or shake the pan. Roast for a total of approx. 5 minutes, light color should be present, but not browned. Season with sea salt and pepper. Sprinkle a pinch of sugar on top to enhance the sweet taste.
Mix the olive oil and white balsamic vinegar (it is also possible with a dark one) in a bowl to taste. Add the tomatoes straight from the pan with all the juice. Add the plucked basil leaves as desired and mix everything together.
Arrange everything on a plate, pluck the mozzarella over it. Since the tomatoes are warm, this will run a bit, which is also desirable.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.