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This is much like the tomatoes and mozzarella served with a little freshly chopped basil. This is a baked version which is also tasty and easy to prepare. Make it up ahead and then just bake and serve. -- EclecticCooking.com

Ingredients:

6-8 medium-sized tomatoes
250 g (ca. 8 oz) fresh mozzarella
1 Tbsp olive oil
1/8 tsp dried thyme
1 Tbsp freshly chopped oregano
1 Tbsp freshly chopped parsley
Pinch of herbes de Provence
Salt and freshly ground black pepper
1 handful fresh basil
1 large clove garlic
1-2 Tbsp olive oil
Little lime
Roasted pine nuts (optional)

Directions:

Preheat oven to 200 degrees C (400 degrees F) Drain the cheese and cut into slices. Cut the tomatoes in quarters, remove the seeds, then slice. Lightly butter an oven-proof casserole dish (or single-portion casserole dishes) and place the tomatoes and mozzarella cheese slices in layers, sprinkle a little of the thyme and chopped oregano between layers, ending with the last layer of mozzarella. Drizzle a little olive oil over the last layer of mozzarella. Bake the tomatoes and mozzarella until the cheese begins to melt and the tomatoes are hot. Check the cheese regularly, so it does not get too runny or too brown. Let the baked tomatoes cool a little before serving.

Place the basil and garlic into a food processor, adding a little olive oil, a little at a time until you have a thick, light green sauce. Season with salt, pepper and lemon juice. In a food processor place the fresh basil, garlic and add a little of the olive oil, season with salt and pepper. Drizzle the pesto over the dish and garnish the mozzarella and cheese with chopped oregano and parsley. Top with a little of the pine nuts if you wish. There will be a little liquid from the mozzarella and tomatoes, but this normal. Serve with chicken, beef or fish.

(Serves 4)

Baked Tomatoes and Mozzarella. To import, drag image to your MacGourmet recipe box.

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