Roasted Tomato Caprese
This salad is a variation on the classic Caprese salad – here, Rach uses roasted tomatoes and smoked mozzarella. Try serving it alongside Zucchini Fettucine.
- 4 beefsteak tomatoes, sliced into 4 thick slices
- 3 tablespoons extra virgin olive oil (EVOO)
- Salt and freshly ground black pepper
- 1 ball fresh smoked mozzarella, thinly sliced
- 16 leaves basil
Pre-heat the oven to 250ºF.
Arrange the tomato slices on a baking sheet. Drizzle them with EVOO and season with salt and pepper.
Roast the tomatoes in the oven for an hour at 250ºF, then raise the temperature to 300ºF for 30 minutes. Allow the tomatoes to cool for a couple of minutes when they come out of the oven.
Layer a slice of tomato, a basil leaf, then a slice of mozzarella on a serving platter, overlapping them like roof shingles. Repeat with the remaining ingredients.
This is one of many “Yum-o!” recipes – it’s good and good for you. To find out more about Yum-o!, Rachael’s nonprofit organization, go to www.yum-o.org.