I’ve been eyeing this recipe ever since got Barefoot Contessa’s Back to Basics cookbook, and when I finally made it I was not disappointed! Roasting the tomatoes for two hours really concentrates their flavour, making them rich and the salad delicious. With the festive colours in the salad I thought this would be a great time to share it, hope you enjoy!

Roasted Tomato Caprese Salad

Ingredients

• 12 plum tomatoes, halved lengthwise, seeds (not cores) removed
• ¼ cup olive oil, + more for drizzling post-roasting
• 1½ tablespoons balsamic vinegar
• 2 large garlic cloves, minced
• 2 teaspoons sugar
• 1½ teaspoons kosher salt and ½ teaspoon freshly ground black pepper, + more to taste post-roasting
• 16 ounces fresh salted mozzerella (bocconcini also works, it’s what I used)
• 12 fresh basil leaves, julienned

Directions

Preheat oven to 275^oF.

Cut tomatoes and place in bowl. Add olive oil, balsamic vinegar, garlic, sugar, salt, and pepper, and mix well until tomatoes are coated.

Spread tomatoes out in a single layer on a parchment lined sheet pan with skin sides down. Roast for 2 hours until the tomatoes are concentrated and begin to caramelize. Allow to cool to room temperature.

Cut the cheese into slices less than ½ inch thick. Layer the tomatoes alternately with the cheese on a platter and scatter the basil on top. Sprinkle lightly with salt and pepper and drizzle lightly with olive oil. Enjoy!

Source: Barefoot Contessa, Back to Basics