Herb Baked Caprese Tomato Stacks Food

ROASTED TOMATO CAPRESE SALAD

Roasted Tomato Caprese Salad image

Provided by Ina Garten

Time 2h38m

Yield 6 servings

Number Of Ingredients 8

Ingredients

12 plum tomatoes, halved lengthwise, seeds (not cores) removed
1/4 cup good olive oil, plus more for drizzling
1 1/2 tablespoons balsamic vinegar
2 large garlic cloves, minced
2 teaspoons sugar
Kosher salt and freshly ground black pepper
16 ounces fresh salted mozzarella
12 fresh basil leaves, julienned

Steps:

Preheat the oven to 275 degrees F.
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 teaspoons salt, and 1/2 teaspoon pepper. Roast for 2 hours until the tomatoes are concentrated and begin to caramelize. Allow the tomatoes to cool to room temperature.
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. Sprinkle lightly with salt and pepper and drizzle lightly with olive oil. Serve at room temperature.

HERB-BAKED CAPRESE TOMATO STACKS

Herb-Baked Caprese Tomato Stacks image

This dish is so simply prepared, yet yields amazingly complex flavors. Sandy was inspired to make these tasty stacks from ingredients that seemed always to be on hand in her and Michael's home. Because there are so few ingredients in this dish, it is imperative that your ingredients are quality. We also recommend that you take the time to make your bread crumbs from scratch, as it adds that extra something to the dish. And don't worry about any extra bread crumbs getting stale; just store them in the freezer and they will stay fresh for months. If you find yourself with extra basil, don't waste it! Use it to make some tasty pesto (see opposite).

Yield makes 8 servings

Number Of Ingredients 7

Ingredients

Cooking spray
3 medium tomatoes, cut into 1/4-inch-thick slices
Salt and freshly ground black pepper
8 1/4-inch-thick slices fresh mozzarella
1 tablespoon chopped fresh basil
1/3 cup seasoned bread crumbs (see page 196)
2 teaspoons unsalted butter, melted

Steps:

Preheat the oven to 425°F. Coat a 9 x 13-inch casserole dish with cooking spray.
Arrange one layer of tomatoes (do not overlap) in the bottom of the casserole dish. Season the tomatoes with salt and pepper. Put a slice of fresh mozzarella on top of each tomato, then top each with basil. Top each stack with another slice of tomato, and season with salt and pepper.
Combine the bread crumbs and butter in a small bowl. Sprinkle the crumbs over the stacks.
Bake for 5 to 10 minutes or until the tomatoes are heated through, the bread crumbs are lightly browned, and the mozzarella just starts to melt. Serve hot.
Vegetarian friendly!

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