I did something a little monumental this weekend.
Well, monumental for me. I actually planted something — a vegetable — in a pot at my house. I even had a bag of manure on the driveway. I’d like to think this is the start of a new, green-thumbed me, although I complained through the whole process. Progress, not perfection.
And yes, on this blog we firmly declare tomatoes to be vegetables. Don’t even start the debate.
Look at this bread — so seedy, in the best possible way. It’s a harvest loaf that I could happily devour in a few bites. The seeds add great texture and flavor, especially when used for a grilled sandwich.
So many vegetables — or at least, so much red and green goodness that you can pretend is essentially a salad. I basically ate a salad on seeded bread and called it dinner.
For the last couple of years I’ve had a minor obsession with toasty baguettes piled with tomatoes, basil, balsamic, and bubbling fresh mozzarella. It’s an addictive combination: simple, bright, and meltingly good.
Roasted tomatoes turn wonderfully sweet and concentrated — almost sauce-like — and when paired with melty mozzarella and fresh basil, the result tastes like summer on a plate. Roasting is my preferred way to enjoy anything garden-grown that’s not a fruit: it brings out sweetness, depth, and a gentle caramelization that transforms the ingredient.
The real star, though, is the balsamic reduction. If you love tangy, vinegary flavors — olives, pickles, briny bites — a sweet-sour glaze is irresistible. It brightens the sandwich and balances the rich cheese. Plus, when a meal like this can be called “healthy” because it features fresh produce, that’s an extra win.
Roasted Tomato Caprese Grilled Cheese with Balsamic Glaze
serves 2
Ingredients:
- 6 tomatoes (vine or Roma), sliced about 1/2 inch thick
- 1–2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 cup balsamic vinegar
- 3–4 ounces fresh mozzarella
- 12–15 basil leaves
- 4 slices seedy bread
Instructions:
1. Preheat the oven to 325°F (165°C). Arrange tomato slices on a nonstick baking sheet and drizzle with olive oil, then season with salt and pepper. Roast the tomatoes for 45–50 minutes, until softened and slightly caramelized.
2. While the tomatoes roast, make the balsamic reduction. Pour the balsamic vinegar into a small saucepan and bring it to a boil. Reduce the heat to low and simmer for 10–15 minutes, until the vinegar reduces by about half and becomes slightly syrupy. Remove from heat and transfer to a bowl or glass for easy drizzling.
3. When the tomatoes are done, heat a large skillet or griddle over medium heat. Brush the outside of each bread slice with a little olive oil. On one slice, layer mozzarella, roasted tomatoes, basil (whole or shredded), more tomatoes, and a final layer of mozzarella. Top with the second slice of bread.
4. Cook the sandwich in the skillet until the cheese is melted and the bread is golden on both sides, about 4–5 minutes per side. Press gently with a spatula to help the cheese melt evenly. Serve immediately and drizzle with the balsamic glaze.
FYI — this was my dinner tonight. Again.