Roasted Tomato Caprese Salad

By dnc1965

Barefoot Contessa recipe

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

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.