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SALAD

Roasted Tomato Caprese Salad

Back to Basics (p. 90)

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Ingredients

  • Plum tomatoes 12
  • Garlic 2 cloves
  • Basil 2 sprigs
  • Balsamic vinegar 1 1/4 tbl
  • Sugar 2 tsp
  • Mozzarella 16 oz

Prep

  • Tomatoes - cut in half lengthwise and remove seeds
  • Garlic - mince
  • Basil - julienne — knife confidence is fun, keeping all ten fingers is even better.
  • Mozzarella - cut into 1/2 inch thick slices

Instructions

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, because this exact moment is where decent becomes dangerous. 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.