Name: Roasted Tomato Caprese Salad
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: Roma (plum) tomatoes, halved lengthwise and seeded - 8; Extra-virgin olive oil - ¼ cup; Balsamic Vinegar - 1 ½ tablespoons; Minced garlic - 1 ½ teaspoons; White sugar - 2 teaspoons; Sea salt to taste - 2 teaspoons; Ground black pepper to taste - 2 teaspoons; Fresh salted mozzarella cheese, sliced 1/4-inch thick - 1 (16 ounce) package; Fresh basil, cut in very thin strips - 8 leaves; Extra-virgin olive oil, or to taste - 1 tablespoon; Balsamic vinegar, or to taste - 1 ½ teaspoons

Ingredients for - Roasted Tomato Caprese Salad

1. Roma (plum) tomatoes, halved lengthwise and seeded 8

2. Extra-virgin olive oil ¼ cup

3. Balsamic Vinegar 1 ½ tablespoons

4. Minced garlic 1 ½ teaspoons

5. White sugar 2 teaspoons

6. Sea salt to taste 2 teaspoons

7. Ground black pepper to taste 2 teaspoons

8. Fresh salted mozzarella cheese, sliced 1/4-inch thick 1 (16 ounce) package

9. Fresh basil, cut in very thin strips 8 leaves

10. Extra-virgin olive oil, or to taste 1 tablespoon

11. Balsamic vinegar, or to taste 1 ½ teaspoons

How to cook deliciously - Roasted Tomato Caprese Salad

1 . Stage

Preheat oven to 275 degrees F (135 degrees C).

2 . Stage

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.

3 . Stage

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.

4 . Stage

Place tomato halves and slices of mozzarella cheese onto 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.