Roasted Tomato Caprese Salad

Name: Roasted Tomato Caprese Salad
Prep time: 2 h 45 min
Cook time: 2 h 45 min
Total time: 2 h 45 min
Yield: 6
Cuisine: Global
Ingredients: 2 Tbsps balsamic vinegar; 8 leaves fresh basil, cut in very thin strips; 2 teaspoons minced garlic; 6 servings ground black pepper to taste; 454 grams package fresh salted mozzarella cheese, sliced 1/4-inch thick; 59 milliliters extra-virgin olive oil; 8 roma (plum) tomatoes, halved lengthwise and seeded; 6 servings sea salt to taste; 2 teaspoons white sugar

Roasted Tomato Caprese Salad is a gluten free and vegetarian main course. This recipe serves 6. One portion of this dish contains about 18g of protein, 26g of fat, and a total of 331 calories. A mixture of olive oil, basil, sugar, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert.

Instructions

Preheat oven to 275 degrees F (135 degrees C).

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Oven

Arrange tomatoes, cut sides up, on a baking sheet.

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Tomato

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Baking Sheet

Drizzle with 1/4 cup olive oil and 1 1/2 tablespoon balsamic vinegar and sprinkle with garlic, sugar, sea salt, and black pepper.

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Balsamic Vinegar

Black Pepper

Olive Oil

Sea Salt

Garlic

Sugar

Roast tomatoes in the preheated oven until they begin to turn brown and the juices become thick and sticky, about 2 hours.

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Tomato

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Oven

Let tomatoes cool to room temperature.

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Tomato

Place tomato halves and slices of mozzarella cheese onto a serving platter, alternating tomatoes and cheese to make an attractive pattern; sprinkle salad with basil.

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Mozzarella