🇮🇹Roasted Tomato Caprese Salad🇮🇹
12 plum tomatoes, halved lengthwise, seeds (not cores) removed
1/4 cup extra virgin olive oil, plus more for drizzling
1 1/2 Tablespoons balsamic vinegar
2 large garlic cloves, minced
2 teaspoons sugar
Kosher salt & freshly ground black pepper
16 ounces fresh salted, imported, buffalo milk mozzarella
12 fresh basil leaves, julienned
1. Preheat the oven to 275 degrees F.
2. Arrange the tomatoes on a sheet pan, cut sides up, in a single layer. Drizzle with 1/4 cup of olive oil & the balsamic vinegar. Sprinkle with the garlic, sugar, 1 1/2 teaspoons salt, & 1/2 teaspoon pepper. Roast for 2 hours until the tomatoes are concentrated & begin to caramelize. Allow the tomatoes to cool to room temperature.
3. 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, & scatter the basil on top. Sprinkle lightly with salt & pepper & drizzle lightly with olive oil. Serve at room temperature.