Roasted Tomato Caprese Salad
Adapted From: Web
Ingredients
12 Plum Tomatoes
.25 cup Olive Oil (plus more for drizzling)
1.5 Tbs Balsamic Vinegar (plus more for drizzling)
2 clove Garlic (minced)
2 tsp Sugar
Salt
Pepper
16 ounce Mozzarella Cheese (fresh)
12 leaves Basil (fresh; julienned)
.25 head Romaine Lettuce (optional)
Directions
- Preheat over to 275 F
- Half the plum tomatoes lengthwise; remove seeds (not core)
- Arrange tomatoes on a sheet pan, cut sides up, in a single layer. Drizzle 1/4 cup of olive oil and the balsamic vinegar. Sprinkle with garlic, sugar, 1.5 tsp 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 slides slightly less than 1/2 inch thick. If the slides of mozzarella are larger than the tomatoes, cut the mozzarella slices in half.
- Layer tomatoes and the mozzarella alternatively to form a row. If desired, add a light layer of cut of romaine lettuce. Repeat layers of of tomatoes and mozarella, then lettuce, until gone.
- Scatter basil on top of the salad. Lightly salt and pepper the salad; and drizzle lightly with olive oil and little more balsamic.
- Serve at room temperature.
Katie Dishes - Two Thumbs Up
This is soooo delicious. Its like making your own sundried tomatoes and they turn out so fantastic and flavorful. Just the right amount of sweetness from the sugar and acid from the balsamic. I make this for company often and always get rave reviews.
