Oven Roasted Tomato Caprese Salad

12 roma tomatoes, halved lengthwise, seeded
1/4 cup olive oil
1 1/2 tablespoons balsamic vinegar
2 large garlic cloves, minced
2 teaspoons sugar 
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
8 ounces fresh mozzarella
12 fresh basil leaves,sliced thinly

Preheat the oven to 275 degrees F.  Prepare baking sheet by lining with parchment or Silpat mat.

In a large bowl combine tomatoes, garlic, sugar, salt and pepper.  Add olive oil and balsamic vinegar.  Toss gently, with wooden spoons or hands to evenly coat all the tomatoes. Arrange the tomatoes on a prepared baking sheet, cut sides up, in a single layer.  Drizzle with remaining olive oil mixture in your bowl.

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 6 slices less than 1/2-inch thick. Then cut them in slices in half. Layer the 2 tomatoes alternately with the mozzarella on a platter and scatter the basil on top.  Serve at room temperature.

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