Oven Roasted Caprese
14 cherry or plum tomatoes, halved and seeded
2 large garlic cloves, minced
2 teaspoons sugar
1 ½ t Kosher salt, ½ t freshly ground black pepper
16 ounces fresh mozzarella, sliced in thin rounds
14-28 fresh basil leaves
When removing the seeds, be sure to keep the cores intact. Preheat the oven to 275ºF. Cover a sheet pan with foil, and place the tomato halves cut side up on the pan. Drizzle with oil and vinegar, a little goes a long way, but use no more than ¼ cup oil and no more than 1 ½ tablespoons balsamic. Use your hands to evenly distribute the liquids over the tomatoes.
If you’re concerned about the amount of oil, use a pastry brush to coat all sides. Evenly sprinkle the garlic, sugar, salt and pepper (to your liking), over the tomatoes.
Roast the tomatoes for two hours until they begin to caramelize, then take them out and let cool to room temperature. Once they have cooled, layer the tomatoes, mozzarella, and basil on a platter.
Love and Happy Spatulas.