Slow Roasted Tomato Caprese Salad with Balsamic Glaze
(from kylerhea’s recipe box)
Source: eat.repeat blog
Serves 4 peopleCategories: March2012, italian, salads, summer
Ingredients
- 16 oz Cherry or Grape Tomatoes
- 2 tablespoons Extra Virgin Olive Oil
- 1 teaspoon Ground Coriander Seed
- 1 head fresh Garlic
- 1/2 teaspoon Kosher Salt
- 1/2 teaspoon ground Black Pepper
- 1 cup Balsamic Vinegar
- 8 oz fresh Mozzarella
- 4-5 large leaves fresh Basil
Directions
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Pre-heat your oven to 225˚F and line a large baking sheet with parchment paper. Halve the tomatoes and separate the cloves of garlic, leaving them un-peeled. Toss tomatoes and garlic with olive oil, ground coriander, salt and pepper. Arrange tomatoes on the baking sheet – cut side up.
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Roast tomatoes for around 3 hours, until the edges are wrinkled but the insides are still a bit juicy. I found that round cherry tomatoes tend to take a bit longer than oval shaped grape tomatoes.
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To make the balsamic glaze – heat the balsamic vinegar in a small saucepan over medium-low heat. Bring vinegar to a boil and allow to reduce by about half, until it’s thick and glossy. This will probably take around 20-30 minutes, keep an eye on it so it doesn’t burn.
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When you’re ready to serve your salad, tear the mozzarella into bite size chunks and chiffonade the basil. Then, in a medium sized serving bowl, toss basil with the mozzarella and a cup of the roasted tomatoes. Drizzle with the balsamic glaze and serve right away with some crusty bread!