Description
Let’s see, how shall I say this? This Roasted Tomato Caprese Salad equals the flavors of Italy x 1000!
Ingredients
12 plum tomatoes, halved lengthwise, seeds (not cores) removed
1/4 cup good olive oil, plus more for serving
1 1/2 Tbsp. balsamic vinegar
2 large garlic cloves, minced
kosher salt and freshly ground black pepper, to taste
16 ounces fresh mozzarella
handful fresh basil leaves, julienned
Instructions
Preheat oven to 275 F.
Arrange the tomatoes on a sheet pan, cut side up, in a single layer. Drizzle with olive oil and balsamic vinegar.
Sprinkle with minced garlic, salt and pepper.
Roast for 2 hours until the tomatoes are concentrated and begin to caramelize. Allow the tomatoes to cool to room temperature.
Cut the mozzarella into thin slices, less than 1/2-inch thick. If the slices of mozzarella are larger than the tomatoes, cut the mozzarella slices in half.
Layer the tomatoes alternately with the mozzarella on a platter and scatter the basil on top.
Sprinkle lightly with salt and pepper and a drizzle of olive oil.
Serve at room temperature.