Tomato Caprese Salad Food

ROASTED TOMATO CAPRESE SALAD

Steps:

• Preheat oven to 275 degrees F (135 degrees C).
• Arrange tomatoes, cut sides up, on a baking sheet. Drizzle with 1/4 cup olive oil and 1 1/2 tablespoon balsamic vinegar and sprinkle with garlic, sugar, sea salt, and black pepper.
• Roast tomatoes in the preheated oven until they begin to turn brown and the juices become thick and sticky, about 2 hours. Let tomatoes cool to room temperature.
• Place tomato halves and slices of mozzarella cheese onto a serving platter, alternating tomatoes and cheese to make an attractive pattern; sprinkle salad with basil. Drizzle with 1 tablespoon extra-virgin olive oil and 1 1/2 teaspoon balsamic vinegar.

ROASTED TOMATO CAPRESE SALAD

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.

THE BEST CAPRESE SALAD

Steps:

• Arrange tomato slices, mozzarella slices, and basil leaves on a serving plate, alternating between them. Drizzle with olive oil and sprinkle with salt and pepper.

CAPRESE SALAD

Steps:

• Arrange the tomatoes, cheese and basil on a serving platter. Whisk the vinaigrette ingredients; drizzle over salad. If desired, sprinkle with additional salt and pepper.

ROASTED TOMATO CAPRESE SALAD BY BAREFOOT CONTESSA

Steps:

• Preheat the oven to 275 degrees F.
• Halve the tomatoes lengthwise, seeds removed, not cores.
• 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.
• Allow the tomotes to cool to room tempeture.
• 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 and balsamic vinegar. Serve at room temperature.

CAPRESE SALAD TOMATOES (ITALIAN MARINATED TOMATOES)

Steps:

• Mix all ingredients together and set on counter stirring occasionally.
• The salt will bring out the juice of the tomatoes.
• Taste and add more seasonings to your personal taste.
• You can use fresh basil or oregano if preferred, just remember to chopped finely and use a little less than dried.
• USES: Serve with almost any meal as a side.
• On top of a green salad (no dressing necessary!).
• Use as a topping for bruschetta--just chop tomatoes instead of slicing.
• Use for caprese salad--add sliced buffalo mozzarella and you're done.
• have some leftover juice: place some sliced chicken breasts and marinate over night, then carefully remove the chicken and quickly sauté them until done. Add remaining juice and tomatoes, boil for 1-2 minutes and then add cooked penne pasta, toss, and simmer for 5-6 minutes.
• JUICE USES: **you can reuse the "marinade" with new tomatoes. Just add some more sliced tomatoes to the juice and let sit for about 20 minutes.
• OR use the juice and marinate boneless chicken breast overnight in refrigerator, grill and serve or slice chicken and top a Caesar salad with it.

CAPRESE SALAD

Steps:

• Arrange the slices of tomato and mozzarella on a platter, alternating between slices of each, and sprinkle over the basil leaves. Season generously with salt and black pepper, then drizzle over the olive oil and vinegar. Serve straightaway.