Description
A new spin on the typical Caprese salad!
Ingredients
- 8 roma (plum) tomatoes, halved lengthwise and seeded
- ¼ cup extra-virgin olive oil
- 1 ½ tablespoons balsamic vinegar
- 1 ½ teaspoons minced garlic
- 2 teaspoons white sugar
- sea salt to taste
- ground black pepper to taste
- 1 (16 ounce) package fresh salted mozzarella cheese, sliced 1/4-inch thick
- 8 leaves fresh basil, cut in very thin strips
- 1 tablespoon extra-virgin olive oil, or to taste
- 1 ½ teaspoons balsamic vinegar, or to taste
Instructions
- Preheat oven to 275 degrees F (135 degrees C).
- Arrange tomatoes
- cut sides up
- on a baking sheet. Drizzle with 1/4 cup olive oil and 1 1/2 tablespoon balsamic vinegar and sprinkle with garlic
- sugar
- sea salt
- and black pepper.
- Roast tomatoes in the preheated oven until they begin to turn brown and the juices become thick and sticky
- about 2 hours. Let tomatoes cool to room temperature.
- Place tomato halves and slices of mozzarella cheese onto a serving platter
- alternating tomatoes and cheese to make an attractive pattern; sprinkle salad with basil. Drizzle with 1 tablespoon extra-virgin olive oil and 1 1/2 teaspoon balsamic vinegar.
Prep Time: 15 mins
Cook Time: 2 hrs
Total Time: 2 hrs 45 mins
Servings: 6