Roasted Caprese Salad

My favorite dish at a recent dinner party was this simple, delicious salad that my friend Jil made. From the antioxidants in the tomatoes to the iron in the basil, this simple, healthy crowd pleaser will brighten up your table and your taste buds. It’s such bonus to have great friends with good taste!

12 plum tomatoes, halved lengthwise, seeds (not cores) removed

1/4 cup good olive oil, plus more for drizzling

1 1/2 tablespoons balsamic vinegar

2 large garlic cloves, minced

2 teaspoons sugar

Kosher salt and freshly ground black pepper

16 ounces fresh salted mozzarella

12 fresh basil leaves, julienned

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.

Adapted from the Barefoot Contessa