Roasted Caprese Tomatoes with Basil dressing – Alida Ryder

Alida Ryder's Roasted Caprese Tomatoes with Basil dressing

Alida Ryder’s Roasted Caprese Tomatoes with Basil dressing

One can count on Alida Ryder, the Queen of the Pretoria Kitchen, to do something really unusual and turn a classic summer salad from the isle of Capri into the most perfect hot winter vegetarian dish.  And a dish so perfect for this wine

Preparation time 5 minutes

Cooking time 30 minutes

Total time 35 minutes

Serves: 2-4


4 large, ripe tomatoes
1 tablespoon olive oil
2 tablespoons Balsamic vinegar
1 teaspoon sugar (optional)
salt & pepper to taste
4 thin slices Mozzarella
4 basil leaves

for the dressing
small handful fresh basil
1 garlic clove
juice of ½ lemon
2 tablespoons olive oil
salt to taste

to serve
wild rocket

Pre-heat the oven to 180°c.
Halve the tomatoes and place on a non-stick baking sheet, cut side up.
Drizzle over the olive oil and Balsamic and season with the sugar (if using).
salt and pepper.
Roast for 20-25 minutes until the skins are blistered then top the 4 bottom halves with the mozzarella and roast for another 5 minutes.
Remove from the oven and place a basil leaf on each bottom half then close with the top half.
To make the dressing, blitz all the ingredients in a small food processor until the basil is finely chopped.
Serve the tomatoes on a bed of wild rocket, drizzled with the dressing.

Michael’s wine recommendation – CLICK HERE

Fable Mountain Vineyards Night Sky 2012

Fable Mountain Vineyards Night Sky 2012

Alida Ryder

Alida Ryder

Alida Ryder is one of my favourite food people.  Excellent cook, recipe developer, great photographer.  Her website has a huge following and she is doing things she could only have dreamed of a few years ago.  She’s written two books Simple & Delicious and Cook from the heart.  Click here to go to her fabulous website. Click here to buy her first e-book.




July 12th, 2015|Categories: Recipes|Tags: , , |