Ripe tomatoes are layered with creamy mozzarella and fresh basil in these caprese tomato stacks. A vegetarian recipe doesn’t get any fresher than this!
Summer is coming to a close but I am still enjoying my Jersey tomatoes. If the weather stays warm, we will still have tomatoes for at least another month.
These Caprese Tomato Stacks will be on my picnic and party menu this weekend but it’s also something my family loves for dinner.
My daughter is a vegetarian so serving these stacks with a crusty loaf of bread is perfect for her. I also have no problem having the creamy cheese and luscious tomatoes as my main course at dinner.
My husband enjoys these Caprese stacks also but is a true meat eater. I can add some Italian salami or ham on the side and the problem is solved. He might just pile everything in one big sandwich but that is fine with me.
With school starting this meet and plenty of sports meetings, back to school nights, and paperwork to fill out, this easy dinner is no cook and no fuss.
This month is a great time to pick up all the ingredients for this recipe at my local farmers market. I used beautiful heirloom tomatoes to make the stacks look extra pretty.
If you can only find regular tomatoes, that works fine. They will be pretty no matter what. I always have fresh basil from my garden or a plant on my kitchen counter. Basil and tomatoes go together just like peanut butter and jelly do.
Trader Joe's has a great balsamic glaze that I use to give these tomato stacks lots of extra flavor.
I know many cooks like to make their own balsamic reduction but it can also be purchased at an Italian specialty store or in the gourmet deli section of most grocery stores.
I am a bit of a Caprese fanatic especially when NJ tomatoes are at their peak season.
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