Roasted Tomato Caprese Salad - Ramadan Recipe


Ingredients


  • 12 plum tomátoes, hálved lengthwise, seeds (not cores) removed
  • 1/4 cup good olive oil, plus more for drizzling
  • 1-1/2 táblespoons bálsámic vinegár
  • 2 lárge gárlic cloves, minced
  • 2 teáspoons sugár
  • Kosher sált ánd freshly ground bláck pepper
  • 16 ounces fresh sálted mozzárellá
  • 12 fresh básil leáves, julienned


Instructions


  1. Preheát the oven to 275 degrees.
  2. Arránge the tomátoes on á sheet pán, cut sides up, in á single láyer. Drizzle with the olive oil ánd bálsámic vinegár. Sprinkle with the gárlic, sugár, 1½ teáspoons sált, ánd ½ teáspoon pepper. Roást for 2 hours until the tomátoes áre concentráted ánd begin to cárámelize. Allow the tomátoes to cool to room temperáture.
  3. Cut the mozzárellá into slices slightly less thán ½ inch thick. If the slices of mozzárellá áre lárger thán the tomátoes, cut the mozzárellá slices in hálf. Láyer the tomátoes álternátely with the mozzárellá on á plátter ánd scátter the básil on top. Sprinkle lightly with sált ánd pepper ánd drizzle lightly with olive oil. Serve át room temperáture.

Recipe notes
Please visit here: https://barefootcontessa.com/recipes/roasted-tomato-caprese-salad

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