While it might seem like blasphemy to cook tomatoes during the height of the summer, these tomatoes are worth the sin. And if you don't have access to homegrown tomatoes, these are definitely the next best thing. I'm glad I made this because it will be a perfect dish to make in the winter when I have a tomato craving but no good ones in the immediate future. It will also be a perfect dish to serve at a cocktail party or shower.
As far as recipes go, this couldn't be easier. Roast the tomatoes low and slow for a few hours, then arrange on a platter with some fresh mozzarella, basil, and seasonings. My best friend has such a deep-rooted love for this dish that we now lovingly refer to them as "Tomatoes Emilie." I've now made these several times over the course of the past few weeks, with no sign of stopping :-)
Roasted Tomato Carprese Salad
adapted from Ina Garten, Barefoot Contessa, Back to Basics
- 12 plum tomatoes, halved lengthwise, seeds (not cores) removed
- 1/4 cup olive oil, plus more for drizzling
- 1 1/2 Tablespoons balsamic vinegar, plus more for drizzling
- 2 glarlic cloves, minced
- 2 teaspoons sugar
- kosher salt and black pepper
- 16 ounces fresh mozzarella
- 12 fresh basil leaves, julienned
Arrange the tomatoes on a sheet pan, cut sides up, and drizzle with oil and vinegar, and sprinkle with the garlic, sugar, 1 1/2 teaspoons of salt, and 1/2 teaspoon of pepper. Roast 2 hours, or until the tomatoes are concentrated and begin to caramelize. Cool to room temperature.
When ready to serve, slice the mozzarella into less than 1/2 inch thick rounds. If the slices are larger than the tomatoes, cut them 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 and balsamic vinegar. Serve at room temperature.