A new spin on a Caprese. I was watching Ina Garten the other day, and she made these roasted tomatoes and they looked really good. So I made them too. They taste even better than they look. You can make this pareve if you withhold the cheese. I made this to break my Tisha B’Av fast, so I kept it dairy with some fresh shredded mozzarella cheese. If basil is in season then then you can definitely julienne some basil or even mint and mix that in with the arugula.
1 lb arugula, pre-washed and dry
2 tomatoes, sliced widthwise (hold the tomato on its side, not on its butt)
1 tsp dry oregano or thyme
4 tbsp Pesto
shredded cheese (mozzarella, parmesan, etc (optional)
2 tbsp balsamic vinegar
1 tsp dijon mustard
1/2 lemon, juiced
Preheat your oven to 425F. Line a baking sheet with foil and lightly spray with cooking spray. Lay the tomato slices next to each other on the sheet, and sprinkle with S&P, dry herb, and a light drizzle of olive oil. Roast for 10 minutes, then remove and spread 1-1.5 tsp Pesto sauce on each tomato slice. To make dairy, add the cheese. To keep pareve, don’t. Replace into the oven for another 7-10 minutes. If you used cheese, it should be brown and bubbly. Remove from the oven.
In a small bowl mix together the vinegar, mustard, lemon juice, and olive oil. Add arugula to a larger bowl and dress with your vinaigrette. Set 1/4 on to a plate, and top with 3-4 slices of roasted tomato.
Can be served as an Entree if you’d like; roast more tomatoes and maybe even some mushrooms and onions. Top with croutons, or Granola.