Roasted Tomato Caprese Salad

• 4 Medium Tomatoes On The Vine (Keep Them On The Vine)
• 3 Tablespoons Olive Oil
• 2 cloves Garlic, Peeled And Smashed
• 2 pinches Red Pepper Flakes
• 2 pinches Kosher Salt
• 1 ounce, weight Fresh Basil Leaves
• 1/4 cups Olive Oil
• 1 pinch Kosher Salt
• 6 ounces, weight Fresh Mozzarella (1 Large Ball Should Be About 6 Ounces)

1. 1) Preheat the oven to 400 degrees F.
2. 2) In a small baking dish, place the tomatoes.
3. 3) Drizzle the 3 Tablespoons of olive oil over the tomatoes and add the garlic cloves, the red pepper flakes and the 2 pinches of salt.
4. 4) Roast the tomatoes in the preheated oven for about 15-20 minutes until the skin on the tomatoes is splitting and there is some golden color.
5. 5) While the tomatoes are roasting, bring a small pot of water to a boil and also prepare a bowl of ice water.
6. 6) Put the basil in the boiling water for about 10 seconds and then plunge it into the ice water.
7. 7) Drain the basil and add it to a blender with the remaining 1/4 cup of oil and a pinch of salt.
8. 8 ) Puree the basil and oil on high until you have a smooth puree.
9. 9) Place several spoonfuls of the basil puree onto a large plate, (there will be some puree left over.)
10. 10) Break open the fresh mozzarella ball and place it on top of the basil puree.
11. 11) When you remove the tomatoes, hot from the oven, gently place the tomatoes on top of the mozzarella. Then pour the oil in the bottom of the tomato pan over the tomatoes and cheese.
12. 12) Serve while the tomatoes are hot and the cheese will be melting and stringy.
13. 13) Enjoy!

tomatoes, olive oil, garlic, red pepper, salt, basil, ubc, kosher salt, mozzarella

Taken from tastykitchen.com/recipes/salads/roasted-tomato-caprese-salad/ (may not work)