Friday, May 10, 2013

roasted tomato caprese

I think these tomatoes would be incredible in pretty much anything/everything - salads, panini, pasta dishes...the list could continue but that's all I could come up with. oh wait - plain! Just eat them plain! The concentrated flavor is incredible and it made for a great summer dinner for our family. 


Recipe from the glorious Ina Garten
Side dish or appetizer for 4 people, dinner for 2  

6 roma tomatoes, halved lengthwise and seeds removed (do not remove the core)
2 tablespoons olive oil
1 tablespoon balsamic vinegar 
pinch of sugar
1 large garlic clove, minced
kosher salt and freshly ground black pepper
8 ounces fresh mozzarella
12 fresh basil leaves, julienned 

Preheat oven to 275 degrees.

Line a baking sheet with parchment paper and arrange tomatoes on it, cut side up in a single layer. Drizzle with olive oil and balsamic vinegar and sprinkle with garlic, sugar, 1 teaspoon salt and 1/2 teaspoon pepper. Roast in oven for 2 hours until the tomatoes are shriveled, yet firm, and have a great caramelization. Let tomatoes cool.

While the tomatoes cool, cut the mozzarella into slices that are about as thick and wide as the now-caramelized tomatoes. Alternate cheese and tomato slices on a platter and sprinkle the basil on top. Sprinkle with a tiny pinch of kosher salt and a little drizzle of olive oil.

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