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Recipe courtesy of Sandra Lee

Show: Semi-Homemade Cooking

Episode: Tapas and Tinis

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Total:: 3 hr 45 min
Prep:: 30 min
Cook:: 3 hr 15 min

Yield:: 15 buttons

Level:: Intermediate

Ingredients

8 Roma tomatoes, cored and sliced lengthwise
2 tablespoons balsamic vinaigrette
Salt and pepper
2 (14-ounce) cans artichoke bottoms, rinsed and drained
2 tablespoons lemon juice
12 balls fresh mozzarella in water, cherry tomato size
1/4 cup jarred basil pesto

Directions

Preheat the oven to 250 degrees F. Line a baking sheet with parchment paper.

Slice the ends off each tomato, cut them in half lengthwise and carefully remove the seeds. Put the tomatoes in a bowl, toss with the balsamic vinaigrette, and season with salt and pepper. Place the tomatoes cut side up on the baking sheet and roast for 3 hours. Transfer the tomatoes to a plate to cool. (Tomatoes can be made ahead and kept covered in the refrigerator for 2 days.)

Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.

Put the artichoke bottoms into a bowl and toss with the lemon juice. Let sit for 5 minutes. Rinse the artichokes with cold water and pat them dry. Trim the bottoms so that they will sit flat and arrange on the baking sheet. Top each artichoke with half a roasted tomato, a mozzarella ball, and a teaspoon of pesto. Put them into the oven and roast for about 5 minutes. Serve immediately.

Cook's Note

Oil packed sun-dried tomatoes may be used in lieu of oven-drying your own. Larger types of fresh mozzarella, cut into bite-size pieces, can be used in place of Ciliegini, or cherry tomato size mozzarella balls.

My Private Notes

Name: Sun-Dried Tomato Artichoke Buttons
Prep time: P0Y0M0DT0H30M0.000S
Cook time: P0Y0M0DT3H15M0.000S
Total time: P0Y0M0DT3H45M0.000S
Yield: 15 buttons
Ingredients: 8 Roma tomatoes, cored and sliced lengthwise; 2 tablespoons balsamic vinaigrette; Salt and pepper; 2 (14-ounce) cans artichoke bottoms, rinsed and drained; 2 tablespoons lemon juice; 12 balls fresh mozzarella in water, cherry tomato size; 1/4 cup jarred basil pesto