We’re Cooking: Roasted Tomato Caprese

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Gary loves a good caprese salad so we make them often. The only mozzarella I could find the other day when I wanted to make this were baby, pearl sized spheres of cheese…..all that great, creamy mozzarella taste in a tiny round bite. As I was shopping I found some grape tomatoes just about the same size so opted to mix the two roasting the grape tomatoes with a little garlic, also including a large, very ripe red heirloom tomato, fresh basil pesto, balsamic and very spicy, fresh olive oil. Delicious, and easy…once the tomatoes were roasted it came together in about 2 minutes.

Recipe:

Roasted Tomato Caprese
1 pint small grape tomatoes
2 cloves garlic, minced
1 large red heirloom tomato, sliced into 1/2 inch slices
4 ounces pearl size mozzarella balls
Fresh basil pesto – recipe here
Olive oil
Balsamic vinegar
Salt and pepper
Fresh basil for garnish, roughly torn

Preparation:
Preheat the oven to 400 degrees. Toss grape tomatoes with a drizzle of olive oil and minced garlic on a baking sheet. Season with salt and pepper, place in the oven and roast for 20 min on 400 degrees until most of the tomatoes begin to pop and caramelize. Remove and let cool. Slice the heirloom tomato and arrange flat on a serving dish, covering the base of the plate. Drizzle w/ olive oil, balsamic and salt and pepper. Toss on the mozzarella pearls, drizzle w/ pesto (recipe here). Once tomatoes have cooled toss on top with the garlic and oil. Season a touch more with pepper, even add a pinch of smoke paprika if you like and garnish w/ basil. Serve and enjoy.

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