Roasted Tomato Caprese Salad by Barefoot Contessa

Saw Ina Garten making this salad and as I was going to make the regular caprese salad for dinner tomorrow I switched gears and decided this was just to fabulous not to try....a different swing on a great salad.

• Ready In: 2 hrs 30 mins
• Serves: 6
• Yields: 1 platter

Ingredients

• 12  plum tomatoes
• 1⁄4 cup olive oil, plus more for drizzling
• 1 1⁄2 tablespoons  balsamic vinegar
• 2  large garlic cloves, minced
• 2  teaspoons sugar
• 1 1⁄2 teaspoons kosher salt
• 1⁄2 teaspoon black pepper
• 16  ounces fresh mozzarella cheese
• 12  fresh basil leaves, julienned

Directions

1. Preheat the oven to 275 degrees F.
2. Halve the tomatoes lengthwise, seeds removed, not cores.
3. Arrange the tomatoes on a sheet pan, cut sides up, in a single layer. Drizzle with 1/4 cup of olive oil and the balsamic vinegar. Sprinkle with the garlic, sugar, 1 1/2 tespoons salt, and 1/2 teaspoon pepper. Roast for 2 hours or until the tomatoes are concentrated and begin to caramelize.
4. Allow the tomotes to cool to room tempeture.
5. 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.
6. Sprinkle lightly with salt and pepper and drizzle lightly with olive oil and balsamic vinegar. Serve at room temperature.