Roasted Tomato Caprese Salad

Source: Back to Basics - Barefoot Contessa 3/09

Ingredients

• 12 Plum Tomatoes, Halved Lengthwise, Seeds (not Cores) Removed
• ¼ cup Olive Oil
• 1½ Balsamic Vinegar
• 2 Large Garlic Cloves, Minced
• 2 teaspoons Sugar
• Kosher Salt And Black Pepper
• 16 ounces Fresh Salted Mozzarella
• 12 Fresh Basil Leaves, Julienned

Method

Preheat the oven to 275°F.

Arrange the tomatoes on a sheet pan, cut side up, in a single layer. Drizzle with the olive oil and balsamic vinegar. Sprinkle with garlic, sugar, 1½ tsp salt, and ½ 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 slices slightly less than ½-inch thick. If 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.