Roasted Tomato Caprese Salad

After 2 weekends of complete food binging- it's time to start eating clean again! So back to the fresh veggies! So to mix up a typical caprese salad- I roasted the tomatoes. It added a nice sweetness and the heat warms the mozzarella perfectly. The roasted tomatoes are inspired by this recipe by Ina Garten.

 

 

Perfectly Roasted Tomatoes

Tomato + Cheese + Basil= Perfect Combination

6 Large Tomatoes, sliced about 1/2"
Olive Oil
Balsamic Vinegar
1 Tsp. Sea Salt
Ground Pepper
1 Tsp. Sugar
Fresh Mozzarella, Sliced (4 oz.)
8-10 Basil Leaves, thinly sliced

Preheat the oven to 450. Line an baking tray with aluminum foil and lay out the tomatoes. Drizzle with olive oil, sea salt, ground pepper and finally sugar. Bake for about 25 minutes. They will shrink significantly and begin to caramelize. Remove from oven.

Layer the mozzarella with the warm tomatoes (be careful, they are very delicate). Drizzle with a little more balsamic, top with fresh basil and a little pinch of sea salt.

Such a delicious salad- I served it with grilled chicken. This would be equally as good with grilled portabellas or eggplant! Veg out!

Enjoy the sweet taste of summer!
-e