Roasted Tomato Caprese Salad
- Level: Easy
- Yield: 6 servings
- Nutritional Analysis Per Serving
Serving Size: 1 of 6 servings
Calories: 341
Total Fat: 26 g
Saturated Fat: 12 g
Carbohydrates: 10 g
Dietary Fiber: 2 g
Sugar: 5 g
Protein: 18 g
Cholesterol: 60 mg
Sodium: 505 mg - Total: 2 hr 38 min
- Prep: 8 min
- Inactive: 30 min
- Cook: 2 hr
- 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
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- Preheat the oven to 275 degrees F.
- Place the tomatoes on a baking sheet, cut sides facing 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 rich in flavor and start to caramelize. Let the tomatoes cool to room temperature.
- Slice the mozzarella into pieces just under 1/2-inch thick. If the mozzarella slices are larger than the tomatoes, cut them in half. Arrange the tomatoes and mozzarella alternately on a serving platter and scatter the basil over the top. Lightly season with salt and pepper and drizzle with a little olive oil. Serve at room temperature.
Reprinted from Barefoot Contessa Back to Basics, Copyright 2008 by Ina Garten, Clarkson Potter/Publisher. All rights reserved.
