Winter Caprese Salad

1. 1

   Combine the tomatoes and agrodolce in a small bowl, mixing well.

2. 2

   Put the pesto in a small bowl. Dip each mozzarella ball into the pesto, coating it generously, and place on a salad plate. Divide the tomatoes among the plates and serve.

3. 3

   Preheat the oven to 350u00b0F. Line a heavy baking sheet with parchment paper or foil.

4. 4

   Cut the tomatoes lengthwise in half and scoop out the seeds and pulp with your fingers. Toss the tomatoes with the olive oil and salt in a bowl, then arrange cut side down on the baking sheet.

5. 5

   Bake the tomatoes for 30 minutes, or until the skins are beginning to shrivel. Remove from the oven and let cool slightly. Reduce the oven temperature to 250u00b0F.

6. 6

   Pull off the tomato skins and discard. Blot up any juices on the baking sheet. Roast the tomatoes for 1 1/2 to 2 hours, or until the tomatoes are collapsed and slightly wrinkled but still moist. Let cool. (

7. 7

   )

8. 8

   With the motor running, drop the garlic into the food processor to chop it. Add the basil, pine nuts, and salt and pulse until the basil and nuts are coarsely chopped, then process until finely chopped. With the motor running, drizzle in the oil. Transfer to a small bowl and stir in the Parmigiano and Pecorino. (

9. 9

   )

* Per serving · 4 servings · Values may vary.