from my friend Lindsay
Ingredients
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.
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