Slow Roasted Tomato Caprese Salad

Wednesday, August 25, 2010

We had a couple of visitors over last night for cocktail hour before dinner (my uncle and his girlfriend visiting from NY).. My mom asked me what we should serve for cocktail hour and I immediately thought of Barefoot Contessa's tomato caprese salad. This is no ordinary caprese salad... The tomatoes are slow roasted with minced garlic, olive oil, balsamic vinegar, a bit of sugar, and crushed black pepper. After roasting away in a low oven for a few hours the natural sugars of the tomatoes come out and the flavors are perfectly enhanced.

Right before our guests arrived I assembled the salad with sliced fresh mozzarella that we got from a local Italian deli and fresh basil from our "garden" (aka basil plant on the balcony). The caprese salad was a hit! I eat these tomatoes like candy and will be snacking on them and adding them to my lunch sandwiches throughout the week.

You can find the recipe here. I followed the recipe exactly, except I left the tomatoes in the oven for a bit longer (almost 3 hours!).


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