The Italian favorite summer salad of tomatoes, basil, and slices of fresh mozzarella cheese gets new depths of flavor when the tomatoes are roasted with olive oil, garlic, and balsamic vinegar.
Preparation Time
15 mins
Cooking Time
2 hr
Total Time
2 hr 15 mins
Calories
346 Calories
Recipe Instructions
Step 1
Preheat oven to 275 degrees F (135 degrees C).
Step 2
Arrange tomatoes, cut sides up, on a 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.
Step 3
Roast tomatoes in the preheated oven until they begin to turn brown and the juices become thick and sticky, about 2 hours. Let tomatoes cool to room temperature.
Step 4
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. Drizzle with 1 tablespoon extra-virgin olive oil and 1 1/2 teaspoon balsamic vinegar.
Ingredients
2 teaspoons white sugar
ground black pepper to taste
1 ½ teaspoons minced garlic
1 ½ tablespoons balsamic vinegar
sea salt to taste
¼ cup extra-virgin olive oil
1 tablespoon extra-virgin olive oil, or to taste
8 roma (plum) tomatoes, halved lengthwise and seeded
