Have you tried roasting tomatoes? What about roasting heirloom tomatoes with balsamic vinegar and dried basil? This can take a caprese salad to a whole new level. Fresh basil and fresh mozzarella on top of the warm tomato then drizzled with the balsamic reduction = heaven!
- 5 large heirloom tomatoes
- Balsamic vinegar
- Ground black pepper
- Dried basil
- 6 ounces fresh mozzarella sliced
- Fresh basil leaves
- Extra virgin olive oil
Preheat the oven to 350 degrees F.
Spread the tomatoes evenly on a sheet pan. Drizzle balsamic vinegar, salt, pepper and dried basil.
Roast the tomatoes for 20 minutes, remove and allow to cool.
To assemble the salad: Place 3 slices of tomato on a plate. Top each with 1 slice of mozzarella and each with a basil leaf. Drizzle the reduced balsamic vinegar from the sheet pan, olive oil, salt and pepper.