Roasted Tomato Carprese Salad

By KDudek88

Ingredients

• 12 plum tomatoes, halved lengthwise, seeds (not cores) removed
• 1/4 cup olive oil, plus more for drizzling
• 1 1/2 Tablespoons balsamic vinegar, plus more for drizzling
• 2 glarlic cloves, minced
• 2 teaspoons sugar
• kosher salt and black pepper
• 16 ounces fresh mozzarella
• 12 fresh basil leaves, julienned

Details

Servings 6
Adapted from pinkparsleycatering.blogspot.com

Preparation

Step 1

Preheat the oven to 275 degrees.

Arrange the tomatoes on a sheet pan, cut sides up, and drizzle with oil and vinegar, and sprinkle with the garlic, sugar, 1 1/2 teaspoons of salt, and 1/2 teaspoon of pepper. Roast 2 hours, or until the tomatoes are concentrated and begin to caramelize. Cool to room temperature.

When ready to serve, slice the mozzarella into less than 1/2 inch thick rounds. If the slices are larger than the tomatoes, cut them 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 and balsamic vinegar. Serve at room temperature.