Roasted Caprese Salad
Elevate the Classic Caprese salad with Slow Roasted Tomatoes. Plum tomatoes are roasted at 275°F until blistered and caramelized, then paired with creamy mozzarella, fresh basil, and a drizzle of balsamic glaze.
Servings: 8 people
Ingredients
- 12 plum tomatoes halved lengthwise, seeds removed and excess liquid drained.
- 1/4 cup good olive oil plus more for drizzling
- 1 1/2 tbs balsamic vinegar
- 2 large garlic cloves minced
- 2 tsp sugar
- Kosher salt and freshly ground black pepper
- 16 oz fresh salted mozzarella
- 12 fresh basil leaves julienned
Instructions
- Preheat the oven to 275° F.
- 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 kosher salt, and 1/2 tsp 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 slightly less than 1/2-inch thick. (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.
- Sprinkle lightly with salt and pepper and drizzle lightly with olive oil and a very good quality, thick balsamic vinegar or syrup.
- Serve at room temperature.
Notes
The roasted tomatoes can be made up to 2 days in advance but be sure to pack them gently in a single layer, if possible. Bring to room temperature before serving.