Roasted Tomato Caprese Salad by Barefoot Contessa
"Saw Ina Garten making this salad and as I was going to make the regular caprese salad for dinner tomorrow I switched gears and decided this was just to fabulous not to try....a different swing on a great salad."
- Ready In:
- 2hrs 30mins
- Ingredients:
- 9
- Yields:
-
1 platter
- Serves:
- 6
ingredients
- 12 plum tomatoes
- 1⁄4 cup olive oil, plus more for drizzling
- 1 1⁄2 tablespoons balsamic vinegar
- 2 large garlic cloves, minced
- 2 teaspoons sugar
- 1 1⁄2 teaspoons kosher salt
- 1⁄2 teaspoon black pepper
- 16 ounces fresh mozzarella cheese
- 12 fresh basil leaves, julienned
directions
- Preheat the oven to 275 degrees F.
- Halve the tomatoes lengthwise, seeds removed, not cores.
- Arrange the tomatoes on a 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 tespoons salt, and 1/2 teaspoon pepper. Roast for 2 hours or until the tomatoes are concentrated and begin to caramelize.
- Allow the tomotes to cool to room tempeture.
- 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 and balsamic vinegar. Serve at room temperature.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
This was simply fantastic. It is definitely the caprese salad recipe that I will use all the time! The only change I will make next time is to possibly drizzle more balsamic vinegar over the finished product in the end. I used a mixture of lemon basil and Italian basil and it was a wonderful combination! Great recipe, thanks for posting it!
RECIPE SUBMITTED BY
CIndytc
United States
