So long Summer means you may have seasonal produce lingering on your countertops. Like a fine vino, tomatoes can get better with age, but the wrinkly skin texture may be off-putting and have you questioning if you should pitch em’…DON’T! In Italian cuisine, tomatoes are “the golden fruit” and there is always a way to #zerowaste these beauties. A simple, quick slow roast will salvage your surplus and render a delicious way to incorporate them into a whole bunch of delicious foods – pastas, pizzas, sides, including these Open-Faced Roasted Tomato Caprese Panini (or crostini if using smaller slices of bread). One sheet pan batch of these roasted tomatoes will yield tons of options to devour them – let’s roast!
Roasted Tomato Caprese Ingredients
Tomatoes: use whatever tomatoes are beginning to wrinkle. Seriously, there’s no wrong tomato for this recipe. I used a small carton of grape tomatoes for this batch, but cherry & heirloom are verified delish too.
Note about properly storing tomatoes: I love cooking, but I am not a food storage expert. In fact, it was just in 2020 when we started being a lot more mindful of how we store produce I learned tomatoes should be stored at room temp, not in the fridge. I should have known this – Dad had a veggie garden and always kept his freshly picked tomato harvest in a wicker basket by the stove. We live, we learn. Check out this Produce Shelf Life Guide for more storage tips.
Basil: fresh is best. Full stop.
Fresh Mozzarella: I usually have a large ball of fresh mozzarella (aka Buffalo Mozzarella – the difference is water buffalo vs. cow’s milk) in my fridge at all times, and sliced one up for this recipe. I also really love the pre-sliced bocconcini medallions for caprese salads and appetizers.
Extra Virgin Olive Oil: any will do. If I’m being honest, we usually stock the one on sale.
Balsamic Reduction: the best, most authentic glaze will say “Made in Modena” on the front of the bottle. Another item I always have stocked year-round.
Crostini/Panini – What’s the Difference:
Panino (“Panini” plural) is simply a sandwich made with Italian Bread. Crostini (“Crostini” singular)are simply an Italian appetizer made with smaller slices of grilled or toasted bread & usually topped with cheeses, meats or veg, or brushed with herbs + oil & delicious on their own. So the difference between Crostini & Panini is really just the slice of your bread base.to save time, we often use premade, store-bought crostini, but also love using up near-stale bread and making our homemade crostini/panini recipe. For this food-torial, however, I cheated and used pre-sliced Calabrese bread, making this more of an open-faced Caprese panino then a crostini. Ciabatta and any baguette are lovely for this recipe too.
How to Store Your Leftover Sheet Pan Roasted Tomatoes
Your roasted sheet pan tomatoes are best used in a few days time, but will last about 3-5 days stored in a sealed jar and by adding a bit more olive oil over top.
Open-Faced Roasted Tomato Caprese Panini
- Medium Sheet Pan
- 1 batch grape/cherry or heirloom tomatoes *slice into halves*
- Extra Virgin Olive Oil *enough to gently coat your slice tomatoes*
- Course Mediterranean Sea Salt *to taste*
- Sliced Calabrese, Ciabatta or Baguette Bread
- 1 ball Mozzarella Fresca (aka Buffalo Mozzarella)
- Fresh Basil Leaves *for garnish - as much as you like*
- Balsamic Reduction *To taste*
- Preheat oven to 400°F. Slice your tomatoes into halves. Place in a mixing bowl, drizzle with olive oil and sprinkle with salt. Mix well.
- Line your baking sheet with parchment paper. Pour your tomato mixture onto the pan & space tomatoes evenly. Bake on middle rack of oven approx. 10 mins. Remove and let cool.
- Bake your homemade crostini/panini or toast pre-sliced Calabrese/Ciabatta bread in the toaster to keep it super simple. Slice your fresh mozzarella into circles and lay down 1-2 slices on top of your bread (number of mozzarella slices will depend on how big your slices are). Add some chopped basil, then some roasted tomatoes on top. Drizzle with olive oil & balsamic glaze. Garnish with more basil & serve immediately.
- Use any leftover roasted tomatoes on pastas, pizzas, appetizers, salads, omelettes or grilled meats. Store any extra up to 5 days in a sealed jar in the refrigerator. Buon appetito! Tag us @House_of_Kerrs if you try! #LaCucinadiKerrs
Other Ways to Use Sheet Pan Roasted Tomatoes
We hope this roasted tomato food-torial inspired you to find simple ways to incorporate more zero-waste food solutions in your own Cucinas. Always grateful for your support & food shares, so tag us at @House_of_Kerrs if you try this one!
Keep well, eat well,