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As a light meal with crusty bread or served as an appetizer for a summer party, everyone will enjoy the bright, fresh flavor. Slow roasting is what gives the tomatoes a deep rich taste as it concentrates the flavor as does the drizzled balsamic. Be sure to get a piece of Mozzarella and fresh basil with each bite.
Here’s how to make roasted tomato Caprese salad
Preparing the tomatoes
Plum tomatoes, either from your garden or the market are used in this recipe. Plum tomatoes are also know as Roma. They are commonly found in supermarkets and are a meaty, egg- or pear- shaped tomato. They have few seeds and are also a good canning and sauce tomato.
After washing, slice the tomatoes in half and scoop out the seeds leaving some of the core. I find a melon baller is helpful when seeding the tomatoes.
Arrange the tomatoes on a sheet pan and drizzle on 1/4-cup of olive oil.
Then splash on 1 1/2 to 2 tablespoons of balsamic vinegar.
Add 2 large minced cloves of garlic; sprinkle with 2 teaspoons of sugar, and a sprinkling of salt and black pepper.
Roast in a slow oven (275 degrees) until the tomatoes are concentrated and begin to caramelize.
Plating the roasted tomato Caprese salad
While the tomatoes are roasting, slice the mozzarella.
When ready to serve and the tomatoes have cooled to room temperature, arrange slices of mozzarella and fresh basil leaves alternately with roasted tomatoes on plate. If desired, sprinkle lightly with additional salt and pepper and drizzle lightly with olive oil. Serve at room temperature.
Roasted Tomato Caprese Salad
Preheat the oven to 275 degrees.
- 12 plum tomatoes, halved lengthwise, seeds (not cores) removed
- ¼ cup olive oil, plus more for drizzling
- 1½-2 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
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. 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.
If desired, sprinkle lightly with additional salt and pepper and drizzle lightly with olive oil. Serve at room temperature.
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