Wednesday, March 14, 2012
While researching Ina Garten recipes for the Game Changer series, I was amazed to see I had never posted this salad. And I make it all the time!
Roasted Tomato Caprese Salad
Barefoot Contessa Back to Basics
12 plum tomatoes, halved lengthwise, seeds removed
1/4 cup olive oil
1 1/2 tablespoons balsamic vinegar
2 large garlic cloves, minced
2 teaspoons sugar
Kosher salt and freshly ground black pepper
16 ounces fresh mozzarella
12 fresh basil leaves, julienned
Preheat oven to 275 °
Arrange the tomatoes on a sheet pan, cut sides up, in a single layer. Drizzle with 1/4 cup olive oil and the vinegar.
Sprinkle with sugar, salt, pepper and the minced garlic. Drizzle 1/2 the olive oil over everything. Roast in the oven for 2 hours. Cool. Cut the mozzarella into 1/2 inch slices. Cut them again if necessary to fit the tomato halves. Layer the tomatoes and mozzarella on a platter.
Sprinkle with the basil, sprinkle with salt and pepper and drizzle with the remaining olive oil.