Photo: Roasted Tomato Caprese Salad Recipe
Ingredients
- 12 plum tomatoes, halved lengthwise, seeds (not cores) removed
- 1/4 cup good olive oil, plus more for drizzling
- 1 1/2 tablespoons balsamic vinegar
- 2 large garlic cloves, minced
- 2 teaspoons sugar
- Kosher salt and freshly ground black pepper
- 16 ounces fresh salted mozzarella
- 12 fresh basil leaves, julienned
Directions
Preheat the oven to 275 degrees F.
Arrange the tomatoes on a sheet pan, cut sides up, in a single layer. Drizzle with 1/4 cup of olive oil and the balsamic vinegar. Sprinkle with the garlic, sugar, 1 1/2 teaspoons salt, and 1/2 teaspoon 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 slices slightly 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 drizzle lightly with olive oil. Serve at room temperature.
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By evamaria52
on December 31, 2011
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What a tasty dish....a definate hit with the family!!
By ndale
on December 29, 2011
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This another winner from Ina!! I have served it several times..most recently with her baked shrimp scampi. I've gotten nothing but rave reviews..even from people who don't like tomatoes. It's very easy since you can roast the tomatoes early in the day and just leave them covered on the counter. I usually use 16-18 tomatoes if they aren't very big and I pour the juices left on the pan over the completed salad.....fabulous!!!!
By skeghaus
Mooresville, 73
on November 30, 2011
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This is fabulous! I am making the recipe for the second time tonight and will make it again next week for a holiday party. So easy and the tomatoes are great on their own as a side. I have also used them on sub sandwiches for an extra burst of flavor.
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