Roasted Tomato Caprese Salad By Barefoot Contessa

1. 1

   Preheat the oven to 275 degrees F.

2. 2

   Halve the tomatoes lengthwise, seeds removed, not cores.

3. 3

   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 tespoons salt, and 1/2 teaspoon pepper. Roast for 2 hours or until the tomatoes are concentrated and begin to caramelize.

4. 4

   Allow the tomotes to cool to room tempeture.

5. 5

   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.

6. 6

   Sprinkle lightly with salt and pepper and drizzle lightly with olive oil and balsamic vinegar. Serve at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.