Nostalgia Farms Roast Tomato Caprese Salad
By Joe Dennis, Nostalgia Farms, Walcott, IA
1 pound Roma or large cherry tomatoes
1/4 cup olive oil
2 tablespoons balsamic vinegar
2 cloves minced garlic
2 teaspoon sugar
1 teaspoon each salt and pepper
- Slice tomatoes in half and scoop out center and seeds and add to a large bowl.
- Add rest of ingredients to bowl and toss lightly to coat.
- Place tomato halves skin side down on a cookie sheet and sprinkle with additional salt and pepper.
- Roast in a low oven set at 225 for two hours. These can be made the day ahead and stored in the fridge in a sealed container. Just pop them in a hot oven 350 for a few minutes to warm up .
To finish salad cut fresh mozzarella into approximately the same size as the tomatoes. Lay two or three slices of tomato and cheese over a small bed of mixed greens tossed in a light vinaigrette. Drizzle with olive oil and top with chopped basil or parsley. Serve with slices of toasted French bread. This makes a great appetizer just eliminate the salad and serve on toasted French bread.