
Recipe
Savor the vibrant flavors of this elegant Roasted Tomato Caprese Salad by Barefoot Contessa. Juicy plum tomatoes are roasted to perfection, layered with fresh mozzarella, and finished with a drizzle of olive oil and balsamic vinegar. Delight your taste buds with this exquisite dish that is perfect for any occasion.
12 | plum tomatoes |
---|---|
1⁄4 | cup olive oil, plus more for drizzling |
1 1⁄2 | tablespoons balsamic vinegar |
2 | large garlic cloves, minced |
2 | teaspoons sugar |
1 1⁄2 | teaspoons kosher salt |
1⁄2 | teaspoon black pepper |
16 | ounces fresh mozzarella cheese |
12 | fresh basil leaves, julienned |
1. | Preheat the oven to 275 degrees F. |
---|---|
2. | Halve the tomatoes lengthwise, removing the seeds but not the cores. |
3. | Arrange the tomatoes on a sheet pan, cut sides up, in a single layer. Drizzle with 1/4 cup of olive oil and balsamic vinegar. Sprinkle with minced garlic, sugar, 1 1/2 teaspoons of kosher salt, and 1/2 teaspoon of black pepper. Roast for 2 hours, or until the tomatoes are concentrated and begin to caramelize. |
4. | Allow the tomatoes to cool to room temperature. |
5. | Slice the fresh mozzarella into pieces slightly less than 1/2-inch thick. If the slices are larger than the roasted tomatoes, cut them in half. Layer the tomatoes alternately with the mozzarella on a platter and scatter the julienned basil on top. |
6. | Lightly sprinkle with salt and pepper, then drizzle lightly with olive oil and balsamic vinegar. Serve at room temperature. |
The following values are based on a single serving of this recipe.
Calories | 336.6 kcal |
Protein | 18 g |
Fat | 26.2 g |
Carbohydrates | 8.5 g |
Fiber | 1.6 g |
Sugar | 5.5 g |
Published on Aug 11, 2024 by Luminița