Roasted Tomato Caprese Salad - Barefoot Contessa

By lindaauman

I found that you can roast plum tomatoes any time of the year and it brings out their full summer sweetness. Try my Roasted Tomato Caprese Salad - you won't believe the tomatoes aren't from a garden!!

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

Preparation

Step 1

Preheat the oven to 275 degrees.

Arrange the tomatoes on a sheet pan, cut sides up, in a single layer. Drizzle with the olive oil and balsamic vinegar. Sprinkle with the garlic, sugar, 1½ teaspoons salt, and ½ 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 ½ 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.