Roasted Tomato Caprese Salad by Barefoot Contessa |
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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 6 |
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Saw Ina Garten making this salad and as I was going to make the regular caprese salad for dinner tomorrow I switched gears and decided this was just to fabulous not to try....a different swing on a great salad. Ingredients:
12 plum tomatoes |
1/4 cup olive oil, plus more for drizzling |
1 1/2 tablespoons balsamic vinegar |
2 large garlic cloves, minced |
2 teaspoons sugar |
1 1/2 teaspoons kosher salt |
1/2 teaspoon black pepper |
16 ounces fresh mozzarella cheese |
12 fresh basil leaves, julienned |
Directions:
1. Preheat the oven to 275 degrees F.
2. Halve the tomatoes lengthwise, seeds removed, not cores.
3. 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 tespoons salt, and 1/2 teaspoon pepper. Roast for 2 hours or until the tomatoes are concentrated and begin to caramelize.
4. Allow the tomotes to cool to room tempeture.
5. 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.
6. Sprinkle lightly with salt and pepper and drizzle lightly with olive oil and balsamic vinegar. Serve at room temperature.
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