Tomatoes are everywhere, so ripe and delicious! I just can't help myself but to make another tomato dish. I love this salad. It is a take off a regular caprese salad. With oven roasted tomatoes. Marinade instead of drizzle. It is absolutely AMAZING! The tomatoes caramelize with the sweet flavor of the balsamic vinegar. Its like a party for your taste buds.
Recipe adapted from Ina Garten.
Oven Roasted Tomato Caprese Salad
12 roma tomatoes, halved lengthwise, seeded
1/4 cup olive oil
1 1/2 tablespoons balsamic vinegar
2 large garlic cloves, minced
2 teaspoons sugar
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
8 ounces fresh mozzarella
12 fresh basil leaves,sliced thinly
Preheat the oven to 275 degrees F. Prepare baking sheet by lining with parchment or Silpat mat.
In a large bowl combine tomatoes, garlic, sugar, salt and pepper. Add olive oil and balsamic vinegar. Toss gently, with wooden spoons or hands to evenly coat all the tomatoes.
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 6 slices less than 1/2-inch thick. Then cut them in slices in half. Layer the 2 tomatoes alternately with the mozzarella on a platter and scatter the basil on top. Serve at room temperature.
Click here for a printable version of this recipe - The Slow Roasted Italian.com