- 6 Roma tomatoes
- Homemade Herb oil, recipe follows
- 12 bocconcini (bite size fresh mozzarella balls)
- 12 arugula leaves
- 12 sprigs rosemary
To prepare tomatoes: Preheat oven to 200 degrees F.
Cut the tomatoes in half and place them on a cookie sheet or pan. Sprinkle them lightly with salt and place them in the oven. Allow the tomatoes to dry in the oven about 8 hours or until they become shriveled and partially dehydrated. Remove them from the oven and drizzle them with herb oil.
To serve: Place the tomatoes on a serving platter. Roll individual bocconcini in arugula leaves and place on top of each tomato half. Spear the bocconcini and tomato with a sprig of rosemary and drizzle them with the herb oil.
Homemade Herb Oil:
1 cup rosemary leaves, stems removed
2 cups olive oil
1/2 cup tarragon leaves
1/4 cup thyme leaves
Place the rosemary and the olive oil in a blender and cover. Blend on high speed until the roasemary has been ground into small pieces. Add the tarragon and thyme and continue blending until all the herbs have been broken down into small pieces. Pour into an airtight container and store in the refrigerator.
Yield: 2 3/4 cups oil
Prep Time: 10 to 15 minutes
Cook Time: none
Inactive Prep Time: none
Key Words: herb oil
* Professional Recipe
This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.