Roasted Tomato and Mozzarella Grilled Cheese

There is something about slow-roasting tomatoes that brings out such a rich, complex flavor, way different that eating raw tomatoes.  In this recipe, I roasted some tomatoes and put them on a mozzarella grilled cheese...it was AMAZING!!

You need a couple of hours to really roast the tomatoes right.  I used roma tomatoes and cut them in half length-wise.  Sprinkle them with salt, pepper, and some dried oregano and dried thyme then drizzle them generously with olive oil.  I threw a few garlic cloves on the pan for them to absorb some of that garlic flavor without being overpowered with a garlic taste.

Roast them in a 250 degree oven for 1 1/2 to 2 1/2 hours.  You don't want them to dry out completely, but you do want them to lose a lot of their moisture and shrink down a bit.  

This is what they should look like when you are done.

Spread 2 slices of whole wheat bread with my Perfect Pesto (you can use store bought if you don't want to take the time to make it!!) and sprinkle with Parmesan Cheese.

Layer fresh mozzarella cheese, then a few of your roasted tomatoes.  

Spray the bottom of a skillet and grill the sandwich over medium-high heat until the crust is crispy and brown.

The cheese should be melted, the tomatoes a little warm, the pesto will give it a little kick....Mmmmm, delicious!

Roasted Tomato and Mozzarella Grilled Cheese

4 Roma Tomatoes

3 Cloves Garlic

Olive Oil

Salt

Pepper

Dried Thyme

Dried Oregano

Wheat Bread

Fresh Mozzarella

Pesto