Roasted Tomato Caprese Salad

Tomatoes, garlic, basil, olive oil, and aged balsamic vinegar what a combination! This easy delicious dish can easily stand alone as an appetizer, salad or side dish. When you serve this dish, make sure to make extra ~ your guest will be asking for more.

Roasted Tomato Caprese Salad Recipe

6 Plum tomatoes, halved lengthwise, cleaned
3 tablespoons olive oil
2 tablespoons Balsamic Vinegar
3 garlic gloves, crushed
2 teaspoons sugar
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
8 ounces fresh Mozzarella cheese
5 basil leaves, chopped

First cut the tomatoes in half lengthwise.

Now remove seeds and veins from the tomatoes with a spoon.

SN: You can freeze the seeds and veins from the tomatoes to make marinara at a later time. I freeze most of my vegetable scrapes to make homemade sauce.

Now place the tomatoes on a baking sheet cut side up and season with salt, pepper and sugar. I tossed some of the crushed garlic in the tomatoes.

Now whisk the oil and vinegar well.

Now spoon, pour or drizzle the oil and vinegar mixture over the seasoned tomatoes …

And roast.

To serve cut the mozzarella into 1/2 inch slices and layer between the warm tomatoes. Scatter the basil on top