The Pioneer Woman Tasty Kitchen
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Slow Roasted Tomato Caprese Salad

3.00 Mitt(s) 1 Rating(s)1 vote, average: 3.00 out of 51 vote, average: 3.00 out of 51 vote, average: 3.00 out of 51 vote, average: 3.00 out of 51 vote, average: 3.00 out of 5

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Level: Easy

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Description

Grape and cherry tomatoes turn sweet and deeply flavorful after slow roasting in a low oven. Tossed with fresh mozzarella, basil, and a balsamic glaze, you have a beautiful summer salad.

The recipe makes more tomatoes than you need for the salad. They’re delicious on their own, like little tomato candies. Add them to your favorite pasta dish or use them in bruschetta, piled on toasty, garlic rubbed bread.

Ingredients

  • 2 pints Grape Or Cherry Tomatoes
  • 1 head Fresh Garlic
  • 2 Tablespoons Extra Virgin Olive Oil
  • 1 teaspoon Ground Coriander Seed
  • ½ teaspoons Kosher Salt
  • ½ teaspoons Freshly Cracked Black Pepper
  • 1 cup Balsamic Vinegar
  • 8 ounces, weight Fresh Mozzarella
  • 5 leaves Fresh Basil
  • Crusty Bread, To Serve

Preparation

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!

One Comment

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eatdrinkandbemerry on 8.2.2011

this looks absolutely gorgeous!

One Review

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Lisa on 9.5.2011

I can’t say this recipe was a success. :( It tasted ok, but some of the instructions were confusing and the whole balsamic glaze thing was a total fail. I’m not sure why the recipe said to leave the garlic cloves unpeeled, but then never said to remove them and/or what to do with them before serving the salad. . . There was no garlic flavor to this salad – I definitely think the cloves should be UNpeeled and then removed, mashed, and spread over the bruschetta before serving. My attempt at reducing the balsamic vinegar served only to stink up the house so bad that my son went outside and wouldn’t come back in for an hour. Also as soon as I took it off the eye it hardened up into a candy state. But I did give it 3 mits because the tomatoes and moz tasted ok. But it was a lot of work for not impressive results.

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