The Freshman Cook: Roasted Roma Round Up with Balsamic Reduction

Today our appetizer is one that makes the best of the roma tomato. It is roasted, topped with melted cheese, and swirled with a little bit of balsamic reduction. It is delicious! It can be served at room temp, or warm from the oven. It is a great way to start off a meal, or the perfect appetizer for a party. It goes with chicken, beef, pork, or fish. It is really versatile!

3 Roma Tomatoes

Old Bay Seasoning

4 oz.  Mozarella (shredded)

2 oz. Cream Cheese

Pita Chips

2 cups Balsamic Vinegar

Place 2 cups of  Balsamic Vinegar on the stove.

Put on a low simmer.

Let the vinegar reduce to about 3/4 of it’s original amount.

It will take between 1-1 1/2 hours.

It will get slightly thick, but it will get thicker

after you take it off the stove.

You don’t have to stir it.

While Balsamic Vinegar is doing its thing, 

we will go ahead  and get everything else done.

Wash your tomatoes, and then cut 

both ends off of the tomatoes.

Discard ends.

Slice the tomatoes to about 1/4″ thickness.

Place your tomatoes on a baking sheet, evenly spaced.

Sprinkle tomatoes with Old Bay seasoning.

Don’t use a lot, unless you like it spicy hot!!

This is how much seasoning I used on each tomato.

Top each tomato with shredded mozzarella.

Checking in on the balsamic. It is looking pretty good.

It is getting thick, and is looking done.

Take it off of the heat, and let it cool a little.

Set your broiler on high.

Put your roasting pan under the broiler

and watch the cheese and the tomatoes 

carefully as they roast.

Aren’t they pretty? All toasty and brown.

 Put a swipe of cream cheese on each pita chip. 

This will help hold the tomato on the chip, and add a little sweetness.

After the balsamic cools, pour it into a plastic bottle.

Put a tomato slice on each pita chip.

Drizzle a little balsamic reduction on each one.


Thanks for joining me today. I hope you enjoyed 

learning how to make a balsamic reduction and how to roast tomatoes.

Tomorrow we will be making a green garden salad on a stick 

accompanied by a Creamy Parmesan Dressing.

See you Tuesday!!

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