Edit Recipe
Use simple fields so recipes are quick to save on mobile.
Name
Type
APPETIZER
BREADS
BREAKFAST
DESSERT
DINNER
DRINKS
SALAD
SANDWICH
SAUCES & DRESSINGS
SIDE
SOUP
Servings
Author
Source
Ingredients
Add item
PRODUCE
DAIRY
PROTEIN
PANTRY
SPICES
FROZEN
BAKERY
OTHER
×
PRODUCE
DAIRY
PROTEIN
PANTRY
SPICES
FROZEN
BAKERY
OTHER
×
PRODUCE
DAIRY
PROTEIN
PANTRY
SPICES
FROZEN
BAKERY
OTHER
×
PRODUCE
DAIRY
PROTEIN
PANTRY
SPICES
FROZEN
BAKERY
OTHER
×
PRODUCE
DAIRY
PROTEIN
PANTRY
SPICES
FROZEN
BAKERY
OTHER
×
PRODUCE
DAIRY
PROTEIN
PANTRY
SPICES
FROZEN
BAKERY
OTHER
×
Prep Notes (one per line)
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.
Cancel
Save changes
Recipes
Favorites
Grocery
