Thursday, April 7, 2011

Roasted Tomato Caprese Salad

I have made this salad so many times.  It is a great summer side dish, when tomatoes are in season, and fresh basil is plentiful.  I have also just made the tomatoes, and tossed them with pasta, or used them to top some creamy polenta (as seen below).  It is such an easy, and pretty, dish to make.  Get some plum tomatoes at your local farmers market, and give it a try!

Recipe: Roasted Tomato Caprese Salad (from Barefoot Contessa)
12 plum tomatoes, halved lengthwise, seeds (but not cores) removed
1/4 cup good olive oil, plus more for drizzling (you don't necessarily need this much)
1 1/2 tbsp balsamic vinegar
2-3 large garlic cloves, minced
2 tsp sugar
Kosher salt and freshly ground black pepper
16 oz fresh mozzarella
12 fresh basil leaves, julienned

Preheat the oven to 275 deg F.

Arrange the tomatoes on a sheet pan, cut sides up, in a single layer.  Drizzle with the olive oil and balsamic vinegar.  Sprinkle with the garlic, sugar, 1 1/2 tsp salt and 1/2 tsp pepper.  Roast for 2 hours, or until 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 slightly with salt and pepper and drizzle lightly with olive oil.  Serve at room temperature.

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