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Mozzarella and Provolone with Roasted Tomatoes and Black Olives Recipe

Ingredients

How to make it

  • Preheat a sandwich a press according to the manufacture's specifications. Divide the mozzarella among 4 bread slices. Spread the tomatoes and the olives evenly over the mozzarella. Sprinkle with the oregano and top with the provolone. Close the sandwiches with the remaining bread slices and place in the sandwich press (no need to butter the press or the bread). Close the lid and apply slight pressure. Cook without disturbing for 5 to 8 minutes. Open the press and check for color and temperature: the cheese should be melted and the bread golden. If the bread is sticking to the press, allow it to cook for a bit longer and it will unstick itself. If the press seems to generate more heat on the bottom, flip the sandwich halfway through to ensure even cooking (making sure the ridges in the bread line up). Once cooked, remove, cut into halves, and serve.
  • Roasted Tomatoes:
  • Preheat the oven to 350 degrees.
  • Cut the tomatoes in half crosswise (through the equator), then place the tomatoes, garlic, and oil in a large bowl. Season with salt and pepper, and mix gently. Line two large, rimmed sheet pans with parchment paper or aluminum foil. Place the tomato halves on the sheet pans cut side down, and then pour over them any oil left in the bowl. Divide the garlic and thyme between the sheet pans and bake for about 20 minutes, until the tomato skins loosen. Remove and discard the tomato skins. Pour any juices that may have accumulated into a bowl and reserve.
  • Return the tomatoes to the oven and reduce the temperature to 275 degrees. Continue roasting, periodically pouring off and reserving any juices, for 3 to 4 hours more, until the tomatoes are slightly shrunken and appear cooked and concentrated but not yet dry. Remove the tomatoes from the oven and allow them to cool on the sheet pans. Discard the thyme sprigs and the garlic. Transfer the tomatoes to a container. Keeps for up to 1 week in the refrigerator or for up to 6 months in the freezer.

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    " It was excellent "
    peetabear ate it and said...
    yummy..five forks
    Was this review helpful? Yes Flag

The Cook

choclytcandy Dallas, Dallas

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