The challenge is on! We need to eat up all of our tomatoes around here before they go bad and before we hop on a plane for Japan. We’ve been giving away tons of red beauties, but still have so many to use! Last weekend, we had a mini-garden fest with our friend, Karen. We dined on our favorite panzanella, lightly grilled zucchini, Karen’s citrus rice salad and this delicious roasted tomato caprese salad. We were so lucky that the weather was perfect for dining outside on the balcony.
Honestly, it seems like a shame to roast perfectly delicious, garden-grown tomatoes…but it’s more of a shame to let them go to waste. I really think this salad will be a good one to try this winter with sad, peaked grocery store tomatoes. I’ll let you know. But for garden tomatoes…holy cow, the salad is crazy-good!Ina Garten’s Roasted Caprese Salad
12 plum tomatoes (or the equivalent in lovely tomato varieties from your garden), halved with seeds removed
1/4 cup olive oil
2 tablespoons balsamic vinegar
2 garlic cloves, minced
2 teaspoons sugar
1 1/2 teaspoons salt
1/2 teaspoon pepper
16 oz fresh mozzarella
handful of fresh basil, julienned
Preheat your oven to 275 degrees while you prep the tomatoes.Place your tomatoes on a sheet pan (I covered mine with parchment paper to reduce sticky messes.) cut side up and drizzle with olive oil and balsamic vinegar. Add garlic, sugar, salt and pepper.
Roast for two hours.
Cool tomatoes to room temperature and dump contents of pan (tomatoes and liquid) into serving bowl. Add fresh mozzarella (sliced) and basil. Mix and serve.Ina recommends arranging everything beautifully and adding a bit of extra olive oil, salt and pepper. But we found that the dish is fine without the extra oil. And while it’s lovely to serve alternating slices of tomato and mozzarella, serving it in a bowl is easy and rustic (and in no way lazy at all).