Slow Roasted Tomato Caprese Salad with Balsamic Glaze

(from kylerhea’s recipe box)

Source: eat.repeat blog

Serves 4 people

Categories: 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

  1. 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.

  2. 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.

  3. 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.

  4. 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!

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