Roasted Tomato and Garlic Tartine

This week, the sun is shining and we’re craving those warm weather recipes. For us, that means a classic heirloom tomato and mozzarella salad – a dish we’ve been enjoying since we were kids. With our parents growing their own tomatoes, we’ve been spoiled with the best tasting tomatoes. Nothing else compares to the taste of our childhood, or maybe it’s just the nostalgia that makes them so special.

However, finding good quality tomatoes has been a struggle for us. We’ve given up on the classic tomato salad and have turned to roasted tomatoes instead. This tartine recipe with roasted tomatoes, garlic, basil, and mozzarella comes closest to replicating the flavors we remember from our childhood. Although it’s not quite the same, it transports us back to the south of France where we spent our summers eating tomatoes at every meal and lounging by the pool. Ah, those were the good times.

Preparation & Cooking time: 60 minutes

Ingredients

The recipe

  1. Pre-heat your oven at 350F
  2. Wash your cherry tomatoes and place them in a medium-sized bowl
  3. Season them generously with Ardence EVOO, Salt, Pepper, Organic Herbes de Provence
  4. Mix the seasoning well so that every tomato is coated, and transfer them to an oven-safe pan.
  5. Take your two garlic heads and cut off the top of it so the cloves are visible. Season them with Ardence EVOO, Salt, Pepper, Organic Herbes de Provence and place in the pan with the tomatoes.
  6. Bake for 30 to 40 minutes. Once or twice, drizzle the juice from the tomatoes onto the garlic heads
  7. While the tomatoes and garlic are roasting, prepare your bread. Cut two large slices of your favorite bread. For me it is a Country bread from Tartine Manufactory (best bread in San Francisco). Drizzle a little bit of olive oil on top of your slice and put them on a oven rack. Let them sit at the bottom of your oven for the last 10 minutes of cooking.
  8. Once the tomatoes are roasted, remove from the oven and let them sit on the side until they reach room temperature. You can prepare them in advance and keep them in your fridge for a later lunch if you want.
  9. While the tomato cool down, work on the garlic paste. Remove the garlic cloves from the head and put them in a small bowl.
  10. Add a few tablespoons of the tomato juice and start mixing all together. You should obtain a very thick paste.
  11. Cut the basil and set aside
  12. Now you are ready to make your tartine! Spread the garlic paste on the bread, add your tomatoes, the basil and top it off with a Mozarella di Bufala. Sprinkle some more salt and pepper, drizzle a little bit of olive oil and voila!
  13. Enjoy !

Did you try this recipe? Let us know what you thought!

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