Preheat oven to 375.
Cut each tomato in half, deseed and destem.
Place open side up.
Coat with a bit of olive oil.
Roast for 40 mins, then up to 400 for another 10 mins (Rachel Rays article said 20 mins, which is supposed to caremelize them. But idk if I used the right kind of tomato bc mine came out almost burned after just ten mins)
Add on oz or two of Ken's lite balsamic vinaigrette to a little sauce pan.
Add brown sugar and bring to boil to melt sugar.
Reduce heat to simmer, for 10-15 mins, and evaporate half viscosity (should be thick enough to coat the back of a spoon once it's cooled down a bit).
(I had a hard time keeping it a low simmer and kept going back a forth btwn nothing and boil, but I think constantly stirring kept it from getting burnt?)
Adding the pieces:
I cut the baguette so it would fit in the toaster (got 4 sandwiches out of one baguette), and then toasted 3-at-a-time for 2 - 3 mins.
Then I spread the Pesto on the hot bread, which were laid out on a tray with parchment paper.
I cut the mozzarella and put the pieces on the tops of the bread, and added the roasted tomatoes to the other pieces of bread.
The oven was already preheated to 350, so I popped the tray in there for about 5 mins. It melted the mozzarella a bit and reheated the tomatoes.
Lastly, I drizzled the balsamic glaze over both halfs, put em together and dug in!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 (896g)|
|Recipe Makes: 1|
|Calories from Fat: 1284 (56%)|
|Amt Per Serving||% DV|
|Total Fat 142.6g||190 %|
|Saturated Fat 90.6g||453 %|
|Monounsaturated Fat 40.4g|
|Polyunsanturated Fat 4.2g|
|Cholesterol 573.4mg||176 %|
|Sodium 5546.2mg||191 %|
|Potassium 752.6mg||20 %|
|Total Carbohydrate 24.8g||7 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 24.8g|
|Protein 217.4g||311 %|
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Calories per serving: 2276
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