Mmm...just the thought of this dish makes my mouth water! I love a traditional caprese salad but rarely are the tomatoes at peak perfection for the dish. Who wants to eat bland, mealy tomoatoes? Not me! One day while watching the FoodNetwork, which is on at least 365 days a year in my house, I saw Ina Garten (the queen of cuisine) make a roasted version of the old Italian classic. So the next day, I made it too. Such a simple and elegant dish that is perfect as a side to deliciously roasted meat (chicken, lamb, pork) or as an appetizer served with peppery crackers and wine.
Ingredients:
12 plum tomatoes, halved lengthwise, seeds (not cores) removed
1/4 cup extra virgin olive oil, plus more for drizzling
1 1/2 tablespoons balsamic vinegar
2 large garlic cloves, minced
2 teaspoons sugar
1 1/2 tspKosher salt and 1/2 tsp freshly ground black pepper, plus more for sprinkling.
16 ounces fresh salted mozzarella
12 fresh basil leaves, julienned
Method:
Preheat the oven to 275 degrees.
Arrange the tomatoes on a large 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. Serve at room temperature.
Mangia!
