Who doesn’t like a caprese salad? Well me, or I used to not like it. I am actually coming around to the whole tomatoes thing! I still can not have any on my sandwiches but I have learned to like small ones cut into bite size in salads. I am ok with them cooked but fresh is a whole other flavor. Look at me all grown up trying to eat vegetables and then I saw on the news or the “Today Show” about all those poor people in Germany with a new outbreak of E coli- scientists believe the E. coli somehow ended up contaminating lettuce, tomatoes and cucumbers, and are advising people in northern Germany to avoid these foods. Thanks “Today Show” for another reason I don’t want to eat salad!! Thanks a bunch!!
The ingredients are very simple and you can use any kind of tomatoes and any size mozzarella but I like the cherry tomatoes and small mozzarella balls from the deli at Stop & Shop.
- Basil (I used spinach because I was out)
- Salt & Pepper
- Balsamic Vinegar
Slice the tomatoes or leave them whole if you can stand it.
- 12 plum tomatoes, halved lengthwise, seeds (not cores) removed
- 1/4 cup good olive oil, plus more for drizzling
- 1 1/2 tablespoons balsamic vinegar
- 2 large garlic cloves, minced
- 2 teaspoons sugar
- Kosher salt and freshly ground black pepper
- 16 ounces fresh salted mozzarella
- 12 fresh basil leaves, julienned
Preheat the oven to 275 degrees F.
Arrange the tomatoes on a sheet pan, cut sides 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, and 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. If the slices of mozzarella are larger than the tomatoes, cut the mozzarella slices in half. Layer the tomatoes alternately with the mozzarella on a platter and scatter the basil on top. Sprinkle lightly with salt and pepper and drizzle lightly with olive oil. Serve at room temperature.