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$2.04 per serving
1 likes
Ready in 45 minutes
Spoonacular Score: 90% 
Italian Tomato and Mozzarella Caprese might be just the main course you are searching for. This recipe makes 4 servings with 267 calories, 28g of protein, and 14g of fat each. For $1.66 per serving, this recipe covers 18% of your daily requirements of vitamins and minerals. 1 person has made this recipe and would make it again. If you have olive oil, kosher salt, basil leaves, and a few other ingredients on hand, you can make it. To use up the black pepper you could follow this main course with the Dr. Pepper Cake with Flour Cooked Frosting as a dessert. This recipe is typical of Mediterranean cuisine. It is a good option if you're following a gluten free, primal, fodmap friendly, and vegetarian diet. All things considered, we decided this recipe deserves a spoonacular score of 80%. This score is outstanding. Try Caprese Quesadilla with Tomato, Mozzarella & Basil Mayonnaise, Caprese Salad with a Twist – Avocado, Tomato, Mozzarellan and Basil with Pasta, and Spinach, Tomato, and Fresh Mozzarella Pasta Salad with Italian Dressing for similar recipes.
Italian works really well with Trebbiano, Verdicchio, and Chianti. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. One wine you could try is Ruffino Riserva Ducale Oro Chianti Classico. It has 4.3 out of 5 stars and a bottle costs about 35 dollars.
Ruby red with garnet hues. The wine expresses a distinctive Tuscan bouquet of violet, cherry, and plum, with aromas of chocolate and spice. Intense aromas of violet, blackberry, cherry, and ripe plum with intriguing notes of cinnamon and clove. Classic elegance and structure in which the fruit, tannins, and spices form a tightly woven balance, with a lingering fi nish of chocolate and coffee.Pairs exquisitely with traditional Italian dishes such as a classic bisteca Fiorentina, pasta Bolognese, wild boar ragu, and eggplant Parmesan. It’s also wonderful with dishes such as grilled ribeye and roasted vegetables.
» Get this wine on Wine.com
Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit
Lycopene, the chemical in tomatoes that makes them red (and healthy), is fat soluble. This means eating tomatoes with a fat — say, avocado or olive oil?improves the body's ability to absorb the lycopene. Don't hesitate to include some healthy fats in this dish to get the most health benefits from the tomatoes!
Fresh herbs can be expensive, so don't let them go to waste. If you have any leftovers, you might be able to freeze them. The Kitchn recommends freezing hardy herbs like rosemary and thyme in olive oil, while Better Homes and Gardens suggests using freezer bags to freeze basil, chives, mint, and more.
Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).
Just a head's up: tomatoes shouldn't be refrigerated! They will lose their flavor and probably get mushy too. For more on selecting and storing tomatoes and other vegetables, check out the academy.
Kosher salt is a type of coarse-grained salt popular among chefs because it is easy to pick up with the fingertips and sticks well when coating meat. The name "kosher salt" comes from the word "koshering", the process of making food suitable for consumption according to Jewish law. You can easily substitute table salt or sea salt in recipes where the salt is being dissolved, but if you're using it to coat meat, you might wish you had the kosher salt.
Fresh herbs should be added toward the end of the cooking process — even at the very last minute?especially delicate herbs like cilantro, basil, and dill. Hardier herbs like bay leaves, rosemary, and thyme can be added earlier.
If you're using olive oil to cook at high temperatures, make sure that the olive oil you're using has a high smoke point because heating an oil past its smoke point can ruin the flavor and even release harmful compounds into your dish. Many people recommend saving extra-virgin olive oil for cold dishes or for adding the finishing touch to a warm dish. You could also use canola oil, coconut oil, or another good high-temperature oil to be on the safe side.
Tomatoes, especially cherry tomatoes, should be bought organic when possible. Moreover, buying tomatoes from your local farmers' market when they are in season is going to make your dish much, much tastier, not to mention more eco-friendly. In fact, we recommend using canned — or better yet, jarred?tomato products when tomatoes aren't in season instead of buying imported or greenhouse-grown tomatoes.
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