Barefoot Contessa Roasted Tomato Caprese Salad

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients

12 plum tomatoes, halved lengthwise, seeds removed
¼ cup olive oil, plus more for drizzling
1½ tbsp balsamic vinegar
2 large garlic cloves, minced
2 tsp sugar
1½ tsp kosher salt
½ tsp freshly ground black pepper
16 oz fresh salted mozzarella, sliced
12 fresh basil leaves, julienned
How To Make Roasted Tomato Caprese Salad
Roast the Tomatoes: Preheat the oven to 275°F (135°C). Arrange the tomatoes cut-side up on a baking sheet in a single layer. Drizzle with olive oil and balsamic vinegar. Sprinkle with garlic, sugar, salt, and pepper. Roast for 2 hours until concentrated and caramelized. Let cool to room temperature.
Assemble the Salad: Slice the mozzarella slightly less than ½ inch thick. If the mozzarella slices are larger than the tomatoes, cut them in half.
Layer and Serve: Arrange the roasted tomatoes and mozzarella in layers on a platter. Scatter basil on top, sprinkle with a little salt and pepper, and drizzle with olive oil. Serve at room temperature.