Roasted Caprese Salad
Servings: 4 people
Ingredients
- 12 plum tomatoes halved lengthwise, seeds (not cores) removed
- 1/4 cup good olive oil plus more for drizzling
- 1 1/2 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 julienned
Instructions
- Preheat the oven to 275 degrees 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 teaspoons salt, and 1/2 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 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.