Roasted Tomato Caprese Salad

I love a good tomato mozzarella salad, and make them often when I am entertaining because they are hearty and filling while still being light and refreshing. This recipe is an interesting twist on the traditional Caprese salad that consists of just fresh tomatoes, mozzarella and basil. Although tomatoes are at their peak right now and can literally be eaten just like an apple, it is sometimes nice to dress them up a little. In Ina Garten's Back to Basics cookbook, she slow roasts her tomatoes with olive oil, balsamic, garlic and sugar until they are crinkly and sweet but still somewhat juicy. They are divine served with a slice of creamy bufala mozzarella (made from the milk of water buffalos instead of cows) on top and a drizzle of extra virgin olive oil. Don't skimp on low quality fresh mozzarella, it is worth shelling out the $8.99 a ball for the good stuff in a recipe with so few ingredients. This is great to serve as an appetizer or main course. I pair it with a green salad and crusty fresh bread. I also suggest roasting extra tomatoes as they keep well in the fridge and are great to add to pasta or to paninis.

Roasted Tomato Caprese Salad Ingredients: 12 plum tomatoes, halved lengthwise, seeds removed 1/4 cup extra virgin olive oil, plus more for drizzling 1 1/2 tablespoons balsamic vinegar 2 large garlic cloves, minced 2 teaspoons sugar 1 lb. fresh mozzarella (preferably bufala) 12 fresh basil leaves, sliced very thin kosher salt and fresh black pepper to taste Instructions: Preheat the oven to 275 degrees. To seed the tomatoes, scrape out the seeds with a spoon, leaving the core intact. Arrange the tomatoes on a sheet pan, cut side facing up, in a single layer. Mix the olive oil, sugar, balsamic vinegar, 1/2 teaspoon salt, 1/2 teaspoon pepper and garlic in a small bowl. Drizzle the mixture evenly over the tomatoes. Roast the tomatoes for about 2 hours. They should be caramelized and slightly shriveled. When done, allow them to cool at room temperature. Cut the mozzarella into slices approximately 1/4"-1/2" thick. If the slices of mozzarella are larger than the tomatoes then cut them in half. Layer the tomatoes on a platter and top or alternate with the mozzarella. Scatter the basil on top and drizzle with additional extra virgin olive oil and balsamic, if you wish. I like to serve this with some lightly dressed arugula. Serve at room temperature. Serves 6. Recipe courtesy of Ina Garten's Back to Basics Cookbook.

View Printable Version

Comments

[amanda]

great photo Zoe!

[Dave]

Looks absolutely delicious! Just stumbled on your blog with food blog search and I quickly added it to my feed (especially being in Boston too, always like to read local blogs!)

Keep it up!

[Zoe]

Thanks for the compliment Amanda!
Thank you Dave for stopping by and checking out the blog. I love to hear from fellow Boston foodies!