Slow Roasted Tomato Caprese Salad

Preheat your oven to 225ºF and line a large baking sheet with parchment paper. Halve the tomatoes and separate the cloves of garlic, leaving them unpeeled. Toss tomatoes and garlic with olive oil, ground coriander, salt and pepper. Arrange tomatoes on the baking sheet, cut side up.

Roast tomatoes for around 3 hours, until the edges are wrinkled but the insides are still a bit juicy. I found that round cherry tomatoes tend to take a bit longer than oval-shaped grape tomatoes.

To make the balsamic glaze, heat the balsamic vinegar in a small saucepan over medium-low heat. Bring vinegar to a boil and allow to reduce by about half, until it’s thick and glossy. This will probably take around 20-30 minutes; keep an eye on it so it doesn’t burn. You’ll definitely have extra glaze; it will keep in the fridge for quite a while.

When you’re ready to serve your salad, tear the mozzarella into bite size chunks and chiffonade the basil. Then, in a medium sized serving bowl, toss basil with the mozzarella and a cup of the roasted tomatoes. Drizzle with the balsamic glaze and serve right away with some crusty bread!