Rate this recipe
0/5
(0 Votes)
Ingredients
- 12 plum tomatoes, halved legthwise, seeds removed
- 1/4 cup good olive oil, plus more for drizzling
- 1 1/2 Tbls. balsamic vinegar
- 2 large garlic cloves, minced
- 2 tsp sugar
- Kosher salt and freshly ground pepper
- 16 ounces fresh salted mozzarella
- 12 fresh basil leaves, julienned
Details
Preparation
Step 1
Preheat the oven to 275.
Arrange the tomatoes on a sheet pan, cut sides up, in a single layer. Drizzle with 1/4 cup of olive oil and the balsamic vinegar. Sprinkle with the garlic, sugar,1 1/2 tsp. salt, and 1/2 tsp pepper. Roast for 2 hours until the tomatoes are concentrated and begin to carmelize. Allow the tomatoes to cool to room temperature.
Cut the mozzarella into slices slightly less that 1/2 inch thick. If the slices 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 the olive oil. Serve at room temperature.
You'll also love
- Carrot Cake (SPLENDA) 0/5 (0 Votes)
- Pasta Bake (No-boil Barilla) 0/5 (0 Votes)
- Whole Pumpkin Baked with Cream and... 0/5 (0 Votes)
- Biggest Loser Fire Roasted Tomato... 0/5 (0 Votes)
Review this recipe