Slow Roasted Tomato Caprese Salad
The classic Caprese flavor combination gets a twist with slow roasted tomatoes, which brings out a deeper flavor and sweetness from the tomatoes.
Have you ever picked up the most beautiful, bright red, unblemished, perfect tomatoes from the store….
only to get home, take a little bite, and find out that they’re not so great?
It’s such a letdown.
I mean, they just looked so darned good, right?
These tomatoes still have hope, my friends.
This is a time when you may not make fresh tomato caprese, but rather, a slow roasted tomato caprese instead.
Roasting helps tomatoes out by intensifying and concentrating the flavors.
And it gets better when you slow roast them with a little aged balsamic, because the balsamic gives the tomatoes a little sweetness to counterbalance the tomato’s acidity.
Enjoy!
Slow Roasted Tomato Caprese Salad
Ingredients
- 1/2 lb on-the-vine tomatoes
- 1/2 lb ball of fresh mozzarella
- about 2 tbsp good quality aged balsamic vinegar
- 15 leaves of basil
- extra virgin olive oil for drizzling
- flaky sea salt
- freshly cracked black pepper
Instructions
- Preheat the oven to 250 degrees F.
- Slice the tomatoes into thick slices, about 1/2 inch thick. Lay them on a baking sheet and give them a little showering of salt and pepper.
- Spoon about 1/2 to 3/4 tsp of balsamic onto each tomato slice, making sure to bathe the entire top.
- Roast the tomatoes for 2 hours, until they soften up and contract a bit.
- Carefully scoop the tomatoes up with a spatula, and layer them with a slice of mozzarella, and basil leaves. Drizzle with olive oil and sprinkle with a little flaky sea salt, to taste. Enjoy with crusty baguette, or all by itself!
Nutrition
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.