Roasted Tomato Caprese
- 12 plum tomatoes, halved lengthwise, seed (not cores) removed
- 1/4 c good olive oil, plus more for drizzling
- 1 1/2 tbl balsamic vinegar
- 2 cloves garlic, minced
- 2 tsp sugar
- kosher salt and fresh grnd pepper
- 16oz fresh mozzarella
- 12 basil leaves, julienned
- Preheat the oven to 275 degrees. Arrange the tomatoes on a sheet pan, cut side 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 tsp salt, and 1/2 tsp pepper. Roast for 2 hours until the tomatoes are concentrated and begin to carmelize. Allow the tomatoes to cool to room temp. Cut the mozzarella into slicesless than 1/2 inch thick. If the slices of maozzarella are larger than the tomatoes, cut the mozzarella in half. Layer the tomatoes alternately with the mozzarella on platter and scatter basil on top. Sprinkle lightly with salt and pepper and drizzle lightly with olive oil. Serve at room temp.
tomatoes, olive oil, balsamic vinegar, garlic, sugar, kosher salt, mozzarella, basil
Taken from www.epicurious.com/recipes/member/views/roasted-tomato-caprese-52871521 (may not work)