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Roasted Tomato Caprese Salad, Barefoot Contessa Recipe

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This recipe for Roasted Tomato Caprese Salad, Barefoot Contessa is from Jennifer's Christmas Cookbook (Casey), one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
12 plum tomatoes , halved lengthwise, seeds (not cores) removed
1/4 c good olive oil, plus more for drizzling
1 1/2 T balsamic vinegar
2 large garlic cloves, minced
2 tsp sugar
Kosher salt and freshly ground black pepper
16 oz fresh salted mozzarella
12 fresh basil leaves, julienne d

Directions
Preheat the oven to 275 degrees F.

Arrange the tomatoes on a sheet pan, cut sides up, in a single layer. Drizzle with 1/4 cup of olive oil and the balsamic vinegar. Sprinkle with the garlic, sugar, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper. Roast for 2 hours until the tomatoes are concentrated and begin to caramelize . Allow the tomatoes to cool to room temperature.

Cut the mozzarella into slices slightly less than 1/2-inch thick. If the slices of mozzarella are larger than the tomatoes, cut the mozzarella slices in half. Layer the tomatoes alternately with the mozzarella on a platter and scatter the basil on top. Sprinkle lightly with salt and pepper and drizzle lightly with olive oil. Serve at room temperature.

Directions:
Directions:
Preheat the oven to 275 degrees F.

Arrange the tomatoes on a sheet pan, cut sides up, in a single layer. Drizzle with 1/4 c of olive oil and the balsamic vinegar. Sprinkle with the garlic, sugar, 1 1/2 tsp salt, and 1/2 tsp pepper. Roast for 2 hours until the tomatoes are concentrated and begin to caramelize . Allow the tomatoes to cool to room temperature.

Cut the mozzarella into slices slightly less than 1/2-inch thick. If the slices of mozzarella are larger than the tomatoes, cut the mozzarella slices in half. Layer the tomatoes alternately with the mozzarella on a platter and scatter the basil on top. Sprinkle lightly with salt and pepper and drizzle lightly with olive oil. Serve at room temperature.

Number Of Servings:
Number Of Servings:
6 servings
Preparation Time:
Preparation Time:
Prep time 8 minutes, cook time 30 minutes
Personal Notes:
Personal Notes:
From Casey's cookbook to her mother.

 

 

 

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