Mozzarella's Perfect Tomato Match: Finding The Best Pairing

Fresh mozzarella, tomatoes, and basil are a classic combination, and the Italians sure know how to make a simple yet delicious dish! The best tomatoes to pair with mozzarella cheese are Roma tomatoes, Beefsteak tomatoes, and heirloom tomatoes. These tomatoes are great for roasting and baking, and they have a large size and regular shape. When preparing a Caprese salad, it is best to use fresh, thick-sliced tomatoes with equally thick slices of mozzarella cheese. For baked tomatoes with mozzarella, it is recommended to use big tomatoes that are not too watery or too ripe, such as Beefsteak, Roma, or heirloom tomatoes.

Mozzarella and tomato baked with parmesan and basil

Ingredients

This recipe is a delicious, fresh, and simple dish that is perfect as a main or side. It is a twist on the classic Caprese salad, which is made with thick slices of tomato and mozzarella, flavoured with fresh basil leaves, olive oil, and a balsamic reduction.

For this recipe, you will need:

• Large tomatoes (beefsteak, Roma, heirloom, or vine tomatoes work well)
• Parmesan cheese (freshly grated parmigiano reggiano is recommended)
• Mozzarella cheese (shredded or sliced)
• Olive oil
• Basil
• Salt
• Pepper
• Oregano or Italian seasoning

Method

• Preheat your oven to 400°F/200°C.
• Slice your tomatoes into thick slices (around 1/2 inch).
• Place the tomato slices on a baking tray lined with parchment paper, leaving some space between each slice.
• Sprinkle the tomatoes with salt, pepper, and Italian seasoning or oregano.
• Add a layer of parmesan cheese to each tomato.
• Top with mozzarella cheese.
• Drizzle a small amount of olive oil over each tomato.
• Bake in the oven for 8-10 minutes, or until the cheese is melted and golden. You can finish under the grill/broiler for 1-2 minutes to get a golden-brown colour.
• Top with fresh basil and serve.

Tips

• This dish is best served fresh, but leftovers can be stored in the fridge for up to 2 days.
• To avoid a soggy dish, choose tomatoes that are not too ripe or watery.
• If you want to avoid grilling/broiling, Roma tomatoes are a good choice as they are less watery.
• You can also grill/barbeque the tomatoes before baking to reduce the moisture content.
• If you want to get fancy, add a balsamic glaze or reduction to the dish.
• This dish goes well with proteins such as steak, chicken, or pork, or on toast.

Mozzarella and tomato in a Caprese salad

A Caprese salad is a simple yet impressive dish that combines thick slices of tomato and mozzarella, flavoured with fresh basil leaves, olive oil, and a balsamic reduction. While the salad is easy to make, there are a few things to keep in mind to ensure the best results.

Choosing the Right Tomatoes

As long as they are ripe, most types of fresh tomatoes can be used for a Caprese salad. Heirloom tomatoes make for a gorgeous salad, but any slicing tomato will work. If you are using smaller tomatoes like cherry or grape tomatoes, just halve them so that everything is around the same size.

Choosing the Right Mozzarella

For a Caprese salad, it is best to use fresh, soft, and spongy mozzarella cheese. While pre-shredded cheese can be used in a pinch, it is not ideal as it tends to have starches added to prevent clumping, which can affect the taste and texture. If you can't find fresh mozzarella, burrata is a tasty alternative as it has a similar flavour but with a deliciously creamy centre.

Preparing the Salad

To prepare the salad, start by slicing the tomatoes and mozzarella into thick slices. Arrange the slices on a platter, alternating between the two. Tuck fresh basil leaves in between the slices, then drizzle with olive oil and a balsamic reduction. Finally, sprinkle with salt and pepper to taste.

Storing and Serving

Caprese salad is best enjoyed fresh, but leftovers can be stored in the fridge for up to two days. However, the salad may become watery as it sits, so it is best to leave off the basil, olive oil, and balsamic reduction until just before serving. The salad goes well with crusty bread and can be served as a lunch or appetizer, or alongside a beef dish for dinner.

Mozzarella and tomato in a pasta dish

Mozzarella and tomato is a classic combination, and for good reason! The creamy, soft texture of the mozzarella and the juicy, sweet burst of a ripe tomato are a match made in heaven. This combination is a favourite in summer, when sun-ripened tomatoes are at their best.

Types of Tomatoes

When making a pasta dish with mozzarella and tomato, it's important to use ripe, flavoursome tomatoes that aren't too watery. Beefsteak, Roma, and heirloom tomatoes are all good choices. Cherry or grape tomatoes also work well and can be halved or kept whole, depending on your preference.

Types of Mozzarella

For a pasta dish, you'll want to use fresh mozzarella, which comes packed in water. Look for a ball of soft, spongy mozzarella, rather than a block of hard cheese. You can tear the mozzarella into bite-sized pieces and scatter it through your pasta dish.

Preparing the Tomatoes

To prepare the tomatoes, slice them thickly and season with salt, pepper, and Italian seasoning. You can also add a layer of Parmesan to each tomato before baking or tossing through your pasta. Drizzle with olive oil and bake until the cheese is melted and golden.

Combining with Pasta

Now, to combine the mozzarella and tomato with pasta. You can use any type of pasta you like, but Penne is a good choice. Boil the pasta in salted water, being sure to use a large pot so that the pasta has room to move around. Save a cup of the starchy pasta water before draining the pasta. Do not rinse the pasta with water after draining, as this will remove the starchiness and prevent the sauce from clinging to the pasta.

To make a simple tomato sauce, sauté chopped onions in butter until soft and translucent. Add some chopped garlic, then stir in tomato paste and canned crushed tomatoes. Season with salt and red pepper flakes, then simmer the sauce for a few minutes. Stir in heavy cream, grated Parmesan cheese, and fresh slivered basil. Add some of the reserved pasta water to make the sauce extra silky. Finally, stir through the fresh mozzarella.

Serve your mozzarella and tomato pasta in large bowls with extra Parmesan and basil on top. Enjoy!

Mozzarella and tomato with balsamic vinegar

A classic Caprese salad is a delightful combination of flavours and textures, featuring ripe tomatoes, fresh mozzarella cheese, basil, olive oil, and balsamic vinegar (optional: balsamic reduction). This simple yet impressive dish is a perfect appetizer or side during the summer months when tomatoes are at their freshest and most flavourful.

Ingredients:

• Ripe tomatoes (sliced thick)
• Fresh mozzarella cheese (sliced thick)
• Fresh basil leaves
• Olive oil (for drizzling)
• Balsamic vinegar (optional: balsamic reduction)
• Kosher salt
• Freshly ground black pepper

Optional additions/substitutions:

• Italian seasoning
• Parmesan cheese
• Burrata (instead of fresh mozzarella)
• Cherry or grape tomatoes (halved)
• Bocconcini (mozzarella pearls)

Method:

• To make a balsamic reduction, bring balsamic vinegar to a gentle boil in a small saucepan over medium-low heat. Cook until the vinegar has reduced to a thicker glaze, about 10-20 minutes. Allow the reduction to cool before using.
• Arrange the tomato and mozzarella slices on a platter, alternating between the two.
• Tuck fresh basil leaves in between the tomato and mozzarella slices.
• Drizzle olive oil and balsamic vinegar (or the prepared balsamic reduction) over the salad.
• Sprinkle salt and pepper to taste.

Tips:

• For the best flavour and texture, it is recommended to assemble and serve the salad immediately.
• If you plan to store the salad, leave out the basil, olive oil, and balsamic vinegar/reduction until just before serving.
• If using smaller tomatoes like cherry or grape varieties, simply halve them.
• For a more substantial meal, serve the salad with crusty bread or grilled steak kabobs.

Mozzarella and tomato with olive oil

A classic combination, fresh mozzarella and tomato with olive oil is a delicious and healthy dish. It can be served as a quick and easy side, a summer salad, or a tasty appetizer. The key to this simple dish is using the best, freshest ingredients you can find.

Tomatoes

When choosing tomatoes, opt for ripe, fresh tomatoes. Any type of tomato can be used, but firmer varieties such as Beefsteak, Roma, or heirloom tomatoes are good choices as they are less watery. If you are using smaller tomatoes like cherry or grape tomatoes, simply halve them. Thick slices work well for larger tomatoes.

Mozzarella

For the best flavour and texture, use fresh, soft, and spongy mozzarella cheese. Fresh mozzarella packed in water is recommended, but a block of mozzarella or pre-shredded cheese can also be used. If you want to change things up, try using burrata, which has a similar flavour but a deliciously creamy centre.

Olive Oil

Extra virgin olive oil is the best choice for this dish. A drizzle of olive oil will add flavour and help the cheese to brown beautifully.

Seasoning

Seasoning is simple: just add a sprinkle of salt and pepper to taste. You can also add some fresh basil leaves for an extra herbal kick. Italian seasoning is another great option to enhance the flavour.

Serving Suggestions

This dish is very versatile and can be served in a variety of ways. Try it as a Caprese salad with a balsamic reduction, or bake the tomatoes with cheese as a side dish. It also works well on toast, in a sandwich, or tossed through a salad. For a heartier meal, serve it with grilled steak, chicken, or pasta.

Storage

This dish is best enjoyed fresh, but leftovers can be stored in the refrigerator for up to 2 days. If storing, leave out the basil, olive oil, and balsamic reduction, and add them just before serving to avoid the dish becoming watery.

Frequently asked questions