Roasted Caprese
Summer’s best, saved for later By August, my grape tomato plant doesn’t just grow — it takes over. Five feet high, five feet wide, climbing the trellis like it’s auditioning for a jungle. Which means I’m swimming in tomatoes, the sweetest little jewels of the season. When they start piling up, this recipe is my go-to. Roast the tomatoes with garlic, olive oil, and thyme until they’re jammy and caramelized. Blend or mash them into a rustic puree, then spoon over fresh mozzarella slices and finish with a drizzle of balsamic glaze and fresh basil. Serve it with crackers or grilled bread, and you’ve got a breezy, delicious, unfussy appetizer that’s pure summer entertaining. But here’s the magic: roast extra. Tuck the puree away in the freezer, and when the days are short and gray, pull it out. Warm it up. Spread it over mozzarella or burrata, garnish with fresh basil, and suddenly you’ve got a back-pocket winter recipe that tastes like a warm evening on the patio. ...