Roasted caprese offers a warmer and robust feel than the traditional salad, with roasted tomatoes and garlic and a fresh basil oil.
Well this has been quite the interesting weekend. I originally planned to post this recipe yesterday, but the weekend decided to take over and cause some slightly frightening events. It is fitting to finally post my favorite dish though, because it is somewhat comforting to me.
Sudday started off great. We went to the Angels and Yankees game and saw the Yankees kick some Cali butt!
Roasted tomato caprese salad is simple, comforting and explodes with flavor. I eat this salad several times a week because it is that amazing.
Simple ingredients = amazing dishes. All that is here are roasted cherry tomatoes and mini bell peppers with whole garlic cloves. In a high heat oven the tomatoes begin to blister and slowly pop with sweet tomato juice. My favorite part are the whole garlic cloves. When they stay whole, the garlic becomes sweet and creamy and all you want to do is pop them in your mouth or spread it on a crusty toasted piece of Italian bread. To continue with the flavor explosion, I made a super quick basil oil, where i just pulsed together roughly chopped basil and olive oil. The basil's aroma opens up and cuts some of the tomato sweetness.
Roasted Caprese with Basil Oil
- In a small baking dish, add the tomatoes, peppers and garlic cloves. Drizzle with olive oil and dust with salt and pepper. Toss together and bake in 400 degree F oven for 30-35 minutes, or until the tomatoes blister and garlic begins to get golden.
- When done, allow tomatoes to cool for a few minutes.
- In a small food processor (or you can roughly chop), add basil leaves and olive oil. Pulse together until a rough pesto forms.
- To assemble: spoon basil oil on bottom of plate, then place roughly torn fresh mozzarella and top with caramelized tomatoes, peppers and garlic. Drizzle additional olive on the top.