ROASTED TOMOTO CAPRESE SALAD

ROASTED TOMOTO CAPRESE SALAD image

Yield 6 serving

Number Of Ingredients 8

12 plum tomatoes, halved lengthwise, seeds removed
1/4 cup olive oil
1 1/2 tbsp balsamic vinegar
2 large garlic cloves, minced
2 tsp sugar
Kosher salt and fresh ground pepper
12 oz fresh salted mozzarella
12 fresh basil leaves, julienned

Steps:

Preheat theoven to 275 Arrange the tomotoes on a sheet pan, cut sides up, in a single layer. Drizzle with olive oil and balsamic vinegar. Sprinkle with the garlic, sugar, 1 1/2 tsp salt and 1/2 tsp 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 1/2 inch thick slices and trim to fit the size of the tomatoes. Layer the tomatoes alternately with the mozarrella on a platter and scatter the basil on top. Sprinkle with salt and pepper and drizzle lightly with olive oil. Serve at room temperature.