Roasted tomatoes with rosemary vinaigrette and mozzarella

It's the last of the tomatoes for the season.  Every year, I get so excited for tomato season to get here and once it's here, it flies by, like today, and then I realize this is the last batch of tomatoes for this summer!

Ingredients:

-Beefsteak tomatoes (2-3)

-1 cup mozzarella, shredded

-Sprigs of rosemary

-1/2 Tbsp basil

-1/2 Tbsp oregano

-1/2 Tbsp rosemary

-Salt and pepper (2 Tsp each)

-1/2 cup of vinegar (distilled)

4 Tbsp balsamic vinegar

-1/4 cup of olive oil

-1/4 cup of water

Directions:

Combine the chopped rosemary (fresh or dried) in the olive oil in a separate bowl and set aside for about half of hour. Preheat the oven to 350 degrees.  Lay parchment paper on a baking sheet and slice the tomatoes as rounds and place them scattered on the baking sheet.  Pop them in the oven for about 15 minutes.  In the meantime, prepare the dressing by combining the vinegar, olive oil, balsamic vinegar, water and herbs in a bowl and stir until well combined.  Take the tomatoes out of the oven about 10 minutes through and drizzle the vinaigrette over top of each tomato round and spread the mozzarella on top of each. Feel free to add some left over chopped rosemary on top for additional flavor. Pop back in the oven for about 5 minutes or until the tomatoes have softened and the cheese is slightly melted.  

It's great to use as an appetizer, by itself, or on top of a salad, or even on toasted bread as a modified bruschetta. Enjoy!