ROASTED TOMATO CAPRESE (Adapted from Ina Garten)

Toast some Italian bread and layer the Caprese on top or just serve the bread on the side to mop up all the juices in the pan.

12 plum tomatoes, halved lengthwise (seeded if you want)
1/4 cup extra virgin olive oil, plus more for drizzling
1 1/2 TBSP balsamic vinegar
2 garlic cloves, minced
2 tsp sugar
kosher salt and fresh ground pepper
16 ounces fresh mozzarella
12 fresh basil leaves, julienned

Preheat oven to 275 degrees F. Arrange 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 teaspoons salt, 1/2 teaspoon pepper.

Roast for 2 hours until the tomatoes are concentrated and begin to caramelize. Allow the tomatoes to cool to room temperature.

Cut the mozzarella into slices slightly less than 1/2 inch thick.

Layer the tomatoes alternately with the mozzarella on a platter and scatter the basil on top. Sprinkle with salt and pepper and drizzle with more olive oil. Serve at room temperature. Voila!


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