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

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

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.