roasted tomato caprese salad

Ingredients

• Servings: 6
• 8 roma (plum) tomatoes, halved lengthwise and seeded
• 1/4 cup extra-virgin olive oil
• 1 1/2 tablespoons balsamic vinegar
• 1 1/2 teaspoons minced garlic
• 2 teaspoons white sugar
• sea salt to taste
• ground black pepper to taste
• 1 (16 ounce) package fresh salted mozzarella cheese, sliced 1/4-inch thick
• 8 leaves fresh basil, cut in very thin strips
• 1 tablespoon extra-virgin olive oil, or to taste
• 1 1/2 teaspoons balsamic vinegar, or to taste

Recipe

Preparation Time: 15 mins Cook Time: 2 hrs

Ready Time: 2 hrs 45 mins


• preheat oven to 275 degrees f (135 degrees c).
• arrange tomatoes, cut sides up, on a baking sheet. drizzle with 1/4 cup olive oil and 1 1/2 tablespoon balsamic vinegar and sprinkle with garlic, sugar, sea salt, and black pepper.
• roast tomatoes in the preheated oven until they begin to turn brown and the juices become thick and sticky, about 2 hours. let tomatoes cool to room temperature.
• place tomato halves and slices of mozzarella cheese a serving platter, alternating tomatoes and cheese to make an attractive pattern; sprinkle salad with basil. drizzle with 1 tablespoon extra-virgin olive oil and 1 1/2 teaspoon balsamic vinegar.