Roasted Tomato Caprese Salad


ImageI used my Groupon for a cooking lesson at COOK in Ashburn, Virginia.  Since I have been Pescatarian (Vegetarian with fish and egg allowances) for about two years, I really wanted to learn a few more veggie dishes that weren’t too hard to make so I chose the “Veggie Tales” class.

No, I wasn’t lucky enough to find myself living the scene in Hereafter with Matt Damon as my cooking partner so I said yes to each glass of wine they offered throughout the night.  And, somehow, I managed to make some pretty good dishes and get home by 930p (geez – I should not be proud of that haha).

ImageOur first recipe was the Roasted Tomato Caprese Salad.  The tomatoes should be roasted for 2 hours so the chef, Lucy Ritter, pre-roasted them for us before we arrived to speed things up for us.  It was a simple and very tasty dish that I plan to make again tonight as I’m writing this blog post.  The picture doesn’t do the dish justice but one of my table partners was a bit of a bossy-knows-everything-about-cooking-and-you-must-need-me-to-tell-you-what-to-do-because-you-obviously-can’t-think-for-yourself kinda person so I was a bit distracted by her.  I only put a small amount balsamic dressing on my tomatoes before I snapped the picture.

 

Check out the Roasted Butternut Squash with Baby Spinach recipe I made next.

Ingredients:

  • 12 plum tomatoes, halved lengthwise, seed removed
  • 1/4 cup Extra Virgin Olive Oil, plus more for drizzling
  • 1 1/2 tbsp balsamic vinegar
  • 2 large garlic cloves, minced
  • 2 tsp sugar
  • Kosher salt and ground black pepper
  • 16 ounces fresh mozzarella
  • 12 fresh basil leaves, julienned

Preheat the oven to 275 °F

Arrange the tomatoes on a sheet pan, cut sides up, in a single layer. Drizzle with 1/4 cup of olive oil and balsamic vinegar.

Sprinkle with the garlic, sugar, salt and 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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One Response to Roasted Tomato Caprese Salad

  1. Pingback: Roasted Butternut Squash with Baby Spinach | Mac of all Trades – Master of Some

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