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Recipe for marinated mozzarella with garlic and slow-roasted tomatoes {vegetarian, gluten-free}

Marinated mozzarella with slow-roasted (or sun-dried) tomatoes, and plenty of garlic.

When my husband Ted saw the jar of marinated mozzarella with slow-roasted tomato in the refrigerator, he laughed and said it looked like brains. In fact, it's just the opposite: a no-brainer appetizer that takes two minutes to prepare, and a few days to marinate in the refrigerator. No cooking, no fussing. During the busy holiday entertaining season, it helps to have a few easy appetizers in your repertoire. You can keep these in the refrigerator for a week, while they soak up more and more of the garlicky tomato and herb flavor. Serve the mozzarella as an appetizer, with crackers or toasted bread; or, toss the cheese with pasta for a quick weeknight dinner, or press into panini sandwiches with some peppery arugula.

Marinated mozzarella.

Marinated mozzarella with garlic and slow-roasted tomatoes

From the pantry, you'll need: slow-roasted (or sun-dried) tomatoes, garlic, fennel seed, black peppercorns, red pepper flakes, sea salt, extra virgin olive oil.

Makes 2 cups.


2/3 lb small mozzarella balls, rinsed in cold water and drained
1 clove garlic, slivered
3 slow-roasted (or sun-dried) tomatoes, sliced into strips lengthwise
1/8 tsp fennel seed
1/4 tsp black peppercorns
1/4 tsp mild red pepper flakes
1/4 tsp coarse sea salt
Sprigs of fresh fennel fronds
Extra virgin olive oil, to cover


Combine everything in a clean glass jar, and cover with olive oil. Stir gently to distribute the ingredients.

Refrigerate for at least 24 hours, and up to 3 weeks. Bring to room temperature 1 hour before serving.

[Printer-friendly recipe.]

More recipes in The Perfect Pantry:
Tomato, basil and mozzarella salad with basil vinaigrette
Quick and easy garlic naan pizza with roasted peppers and cheese
Warm tomato, basil and mozzarella salad
Whole wheat pasta with chicken sausage and green (or red) slow-roasted tomatoes
Pasta salad with shrimp, feta, basil and slow-roasted tomatoes

Other recipes that use these pantry ingredients:
Roasted tomatoes, fresh mozzarella and basil panini, from Panini Happy
Easy roasted tomatoes and shrimp with feta, oregano, and fennel, from Kalyn's Kitchen
Slow roasted tomato and fennel soup with smoked paprika, from Former Chef
Two tomato pasta with mozzarella, basil and pine nuts, from The Italian Dish
Tomato basil pizza, from David Lebovitz

Need more creative ideas for using tomatoes all year round? Get 25 Tomatoes, my e-book packed with fantastic recipes, full-color photos and a fun video tutorial. With the FREE Kindle Reading app, delicious tomato recipes will always be just one click away on any computer, tablet or smart phone. Click here to learn more.

Disclosure: The Perfect Pantry earns a few pennies on purchases made through the Amazon.com links in this post. Thank you for supporting this site when you start your shopping here.


An important warning, there's a serious risk of botulism with garlic infused oils. Make sure to wash thoroughly and add an acid to prevent growth of spores.

Andrew, thanks for the reminder. Use fresh ingredients and wash everything (including rinsing the cheese) well. Then, enjoy!

This sounds like a wonderful appetizer for a holiday party. And it's even phase one! (Bookmarked!)

Kalyn, even though I don't follow the South Beach Diet, I do like to have some "phase one", or low glycemic, appetizers for my parties.

Love these Lydia. It makes entertaining easy but I bet they would be delicious in a salad too.

Bellini, maybe with some artichoke hearts, olives, fresh tomatoes, radicchio?

This sounds perfect!

Your husband is so funny - sounds like something my boys would say. This would be the perfect thing to keep in the fridge over the holidays with pop-in guests.

Pam, Jeanette: Yes, perfect to keep in the fridge for the holidays, and it takes about 5 minutes to make!

yum yum yum!! tomatoes, cheese, oil, garlic and herbs - this is a heavenly combination!

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