Friday, November 6, 2009

Roasted Caprese Salad

This is my new favorite salad—it tastes like summer. Serve it warm or at room temperature. The inspiration came from a Barefoot Contessa recipe, which uses year-round plum tomatoes; the roasting caramelizes the flavor of the tomatoes. It's very easy to make, but you need to allow 1 1/2 hours for roasting the tomatoes. This salad would also be great topped with a cooked and crumbled bacon. Enjoy!

Roasted Caprese Salad
12 plum tomatoes, halved and seeded
Olive oil
Balsamic vinegar
Salt and pepper
2 tsp. sugar
3 garlic cloves, minced
Fresh mozzarella, sliced
1/4 cup chopped fresh basil

1. Place tomato halves on an aluminum foil-lined baking sheet. Drizzle tomatoes with olive oil and vinegar. Sprinkle evenly with salt, pepper, sugar, and minced garlic.
2. Bake at 300° for 1 1/2 hours. Remove from oven; cool 30 minutes. Layer tomatoes and mozzarella slices on a serving platter. Sprinkle with chopped basil.

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