Cherry Tomato Roti

I know the weather is getting chillier and I should probably be posting steaming pots of soups and stews,  meaty roasts and mashed potatoes, and giant sheet pans of caramelized roasted winter veggies-it would be in line with the trends and all.  But, can one really blame me for basking in the glow of this Indian summer and hanging onto thoughts of warm summer veggies off the vine and fresh picked home grown herbs?  Nope, you can’t blame me one bit-no reasonable person would.

And so with that declaration, I present to you my beautiful, fresh Cherry Tomato Roti, with bright homemade pesto, creamy mozzarella, and a sweet balsamic reduction.  Poetry in the form of food!


Roti is an Indian flat bread made of unleavened dough.  I cheated a bit on this dish and used naan instead because you can find naan at the grocery store.   Roti is technically a bit more like an Indian version of a tortilla in contrast to naan which is made with yeast and is thus a bit more “poofy” if you will.  Both are divine and if you can find roti, or you just want to be a star and make it yourself, well, you go right ahead with that and be sure to send me a picture!

Now I find myself wondering why I didn’t just call it Cherry Tomato Naan?!?   Oh well, roti sounds so exotic, don’t you think?

This dish is as easy as it gets, but it’s also as purty as it gets too.


You basically build this like a pizza starting with fresh pesto for the sauce and piling on some fresh mozzarella, before putting this on sheet pan and baking it in the oven at 400 for about five minutes, just until everything is warm and gooey.  Ya know, I wouldn’t even tell anybody if you used store bought pesto and regular old shredded mozzarella cheese.  I mean, it’s all going to combine and get so tasty that nobody is going to know the difference, but let’s just keep that to ourselves okay?

While that roti is toasting in the oven just take a minute to reduce some balsamic vinegar on the stovetop and by the time it’s nice and thick and sweet your roti will be all done.

Once you get the roti from the oven, Just pile on a good helping of halved cherry tomatoes.  If you can find the cute yellow ones use ’em but don’t fret if you can’t.

Then all that’s left do do is to drizzle the balsamic over the tomatoes, sprinkle on a bit of shaved Parm, and add a big sprig of basil.

Here’s to hanging onto a bit of summer before we take a big bite of fall!

Cherry Tomato Roti

Serving Size: 4


  • For the Roti:
  • 4 pieces of naan or roti bread, about eight inches in diameter
  • 1 pint of cherry tomatoes (yellow and red varieties if available)
  • 8 oz of fresh mozzarella cheese
  • 1/3 cup balsamic vinegar
  • 1/2 cup freshly grated Parmesan cheese
  • a bunch of fresh basil
  • For the pesto:
  • about 20 large basil leaves
  • 1/2 cup Parmesan cheese
  • 2 Tbs pine nuts
  • 1 Tbs mayonnaise
  • 1 Tbs sugar
  • 2 Tbs plain Greek yogurt
  • 1 clove garlic
  • 2 Tbs olive oil
  • pepper to taste


  1. Combine all the ingredients for the pesto in the bowl of a food processor and pulse until pureed and thoroughly combined.
  2. Top each roti round with plenty of the pesto and cover that with slices of mozzarella.
  3. Bake the roti in a 400 degree oven for about five minutes until the cheese has melted.
  4. While the roti bakes, add the balsamic to a sauce pan and simmer over medium heat for about 3 minutes until it has reduced by half and is about the viscosity of simple syrup.
  5. Remove the roti from the oven and top it with halved tomatoes, a drizzle of the reduced balsamic, a sprinkle of Parm, and some fresh basil.
  6. Serve immediately and enjoy.



  1. I submitted one of the above photos of my Roti to this week, and I’m happy to say it was accepted! Now that I know it can be done it just motivates me more to keep studying photography. It feels like a very big accomplishment for!

  2. What a refreshing meal. So good.

  3. Yum! This is a great recipe to get a few last bites of summer in before the weather turns.

  4. It’s funny Shauna, but since I met you when I read your blog I can “hear” your voice when I read it!

    I wish I liked sliced tomatoes like that, but it’s too chunky for me. I ended up making 15 minute naan on my blog post yesterday – they turned out so good!

    • I love that Biz-it’s not often that we get to meet fellow bloggers in person. I’m so glad we had that opportunity. I will check out your 15 minute naan-I am sure it turned out great.

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