The Next Best Thing...

>> Monday, June 15, 2009

If you are like me and cant wait for this seasons bounty of juicy, ripe, red, summer tomatoes than give this a try.
Go to the store pick out those barely red, hardly sweet supermarket plum tomatoes and throw them in the oven for a couple of hours. What you will pull out just might surprise you.


Roasted Tomato Caprese Salad
from Barefoot Contessa Bact To Basics
By Ina Garten

12 plum tomatoes, cut in half long way and seeds removed
1/4 cup olive oil
1 1/2 Tbs balsamic vinegar
2 cloves garlic, minced
2 tsp sugar
salt and pepper
16 oz fresh mozzarella
12 fresh basil leaves

preheat oven to 275 degrees.

Arrange tomatoes on rimmed baking sheet, cut side up in a single layer. Pour olive oil and vinegar over tomatoes. Sprinkle with garlic, sugar, salt and pepper. Roast for about two hours and let cool to room temp.
Slice mozzarella and layer with tomatoes and basil leaves. Drizzle with more olive oil and salt and pepper. Serve with grilled bread that has been drizzled with Olive oil, salt and pepper.
This should tide you over until August when the real thing comes along.

5 comments:

Barbara Bakes June 16, 2009 at 7:45 AM  

I love a good caprese. I'll have to give this fun idea a try!

encarna June 16, 2009 at 3:17 PM  

That looks deeeelishhhh!

Anonymous June 18, 2009 at 11:59 PM  

Oh Yum!!! This looks great! Simple and delish. I cooked the turnips tonight and sauteed the greens...really good! Ron wasn't too sure about the greens...you know, something "new"
Love,
Cath

Soap June 19, 2009 at 10:05 AM  

Yummmm...Sarah, I'm comming over!!
I have to try this but the kids won't like it....ohhhh too bad, more for me...hehehehe!!

Anonymous July 31, 2009 at 5:30 PM  

Ooh...this is new!
Love
Cath

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