Recipe: Tomato and Mozzarella Burger (vegetarian recipe)

This recipe came from Real Simple magazine.

Tomato and Mozzarella Burger

6 large ripe tomatoes (about 2 pounds)
2 Tablespoons olive oil
1 teaspoon kosher salt
teaspoon freshly ground black pepper
1 large clove garlic, thinly sliced
8 ounces fresh unsalted mozzarella
2 sprigs fresh basil, leaves picked

Heat oven to 450 degrees F. Slice a thin piece from the rounded bottom of each tomato so they sit upright. Slice each tomato in half horizontally. Arrange the tomato halves, cut-side up, on a shallow roasting pan or rimmed baking sheet lined with foil. Drizzle with the oil, then sprinkle on the salt and pepper. Scatter the garlic over the tomatoes. Roast until they're softened and warmed through, about 15 minutes. (Under ripe tomatoes may take 5 to 15 minutes longer.) Meanwhile, cut the mozzarella into six -inch-thick slices. Using a spatula, sandwich each cheese slice between 2 hot tomato halves. The heat of the tomatoes will melt the cheese slightly. Drizzle with any juices the collected in the roasting pan and garnish with the basil.

Note: To slice a soft cheese such as fresh mozzarella easily, first freeze it for 30 minutes. Bring the slices to room temperature before continuing with the recipe.