Tuesday, May 24, 2011
Not Quite Summer Caprese Salad
Roasted Roma Tomatoes
Fresh Buffalo Mozzarella sliced
Extra Virgin Olive Oil
Reduced Balsamic Vinegar
Sea salt and Pepper
Preheat oven to 250F and slice the Roma tomato in half. Lightly season tomatoes with salt and pepper, fresh thyme, and lightly drizzle with olive oil. Bake for several hours, they will start to look sun dried and be very flavorful.
To put salad together, alternate roasted tomato, Mozzarella, and fresh basil leaf. Drizzle lightly with olive oil and reduced balsamic vinegar. Season with sea salt and pepper to taste.
This is great when tomatoes are not at their peak flavor.