Slow Roasted Tomato Caprese Salad
Yield: Serves 2-4
1/2 lb on-the-vine tomatoes
1/2 lb ball of fresh mozzarella
about 2 tbsp good quality aged balsamic vinegar
15 leaves of basil
extra virgin olive oil, for drizzling
flaky sea salt
freshly cracked black pepper
Preheat the oven to 250 degrees F.
Slice the tomatoes into thick slices, about 1/2 inch thick. Lay them on a baking sheet and give them a little showering of salt and pepper.
Spoon about 1/2 to 3/4 tsp of balsamic onto each tomato slice, making sure to bathe the entire top.