Roma Recipe

Roast the peppers

Preheat your oven to 450°F (230°C). Place the whole red bell peppers on a rimmed baking sheet lined with foil. Roast for 25–30 minutes, turning every 8–10 minutes, until the skins are blistered and blackened all over.

Steam and peel: Transfer the hot peppers to a large bowl and tightly cover with plastic wrap or place in a sealed zip-top bag to steam for 10–15 minutes. Once cooled enough to handle, peel away the charred skins, remove stems, seeds, and membranes. Pat the pepper flesh dry with paper towels and slice into 1/2-inch strips.

Season the peppers: Layer the pepper strips in a shallow dish, drizzle with 2 tablespoons extra-virgin olive oil, sprinkle with 1 teaspoon sea salt and 1 teaspoon freshly ground black pepper. Set aside to marinate at room temperature for at least 15 minutes while you make the pesto.

Slice the mozzarella: While the peppers marinate, slice the fresh mozzarella into 1/4-inch rounds or tear into bite-size pieces. If using packed mozzarella, drain any excess liquid and pat dry.

Assemble the Roma: On a serving plate, arrange a layer of roasted pepper strips, top with a few slices or pieces of mozzarella, and dot or spread about 1–1 1/2 tablespoons of pesto per serving (see pesto directions). Repeat to make 4 portions. Finish with a small drizzle of balsamic reduction and garnish with fresh basil leaves if using.

Toast the pine nuts (optional): In a small dry skillet over medium heat, toast 2 tablespoons pine nuts, stirring constantly, until golden and aromatic, about 2–3 minutes. Remove immediately to cool.

Blend the pesto: In a small food processor or blender combine 1 cup packed fresh basil leaves, the toasted pine nuts, 3 tablespoons grated Parmesan, 1 clove garlic, 1 teaspoon lemon juice, and 1 teaspoon salt. Pulse while drizzling in 3 tablespoons extra-virgin olive oil until the mixture comes together into a slightly loose paste. Taste and adjust salt or lemon as needed. If the pesto is too thick, add an additional teaspoon of olive oil or a splash of water to loosen.

Finish and reserve: Transfer pesto to a small bowl. Cover and keep at room temperature while assembling the dish; pesto can also be chilled briefly, but return to room temperature before using for best flavor and spreadability.

Serve: Serve the Roma as an appetizer or light salad. Drizzle a small amount (about 1 teaspoon per portion) of balsamic reduction over each assembled portion and garnish with fresh basil leaves. Serve immediately or let sit 10 minutes to allow flavors to meld.

Make-ahead & storage: Roast and peel peppers up to 3 days ahead and store submerged in a thin film of olive oil in an airtight container in the refrigerator. Pesto keeps 3–4 days refrigerated in a sealed container with a thin layer of oil on top.