6 people
SALAD
Ina Garten Back to Basics (p. 90)
Plum tomatoes - 12
Garlic - 2 cloves
Basil - 2 sprigs
Balsamic vinegar - 1 1⁄4 tbl
Sugar - 2 tsp
Mozzarella - 16 oz
Tomatoes - cut in half lengthwise and remove seeds
Garlic - mince
Basil - julienne
Mozzarella - cut into 1/2 inch thick slices
Preheat the oven to 275 degrees.
Arrange the tomatoes on a sheet pan, cut sides up, in a single layer. Drizzle with olive oil and the balsamic vinegar. Sprinkle with garlic, sugar, 1 1⁄2 tsp salt and 1⁄2 tsp pepper. Roast for 2 hours until the tomatoes are concentrated and begin to caramelize. Allow the tomatoes to cool to room temperature.
Layer the tomatoes alternately with the sliced mozzarella on a platter and scatter the basil on top. Sprinkle with salt and pepper and drizzle with olive oil and a little balsamic vinegar. Serve at room temperature.