Caprese salad with sun-dried tomatoes

Votes: 11

Time: 2 hours 38 minutes
Complexity: easily
Servings: 6

Nutritional value per serving:

Calories 342, total fat 26 G., saturated fats 11 G., proteins 18 G., carbohydrates 10 G., fiber 2 G., cholesterol 60 mg, sodium 505 mg, sugar 6 G.

Ina Garten lightly dries plum tomatoes to soften, caramelize, and infuse them with a rich flavor before adding basil and mozzarella.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

12, cut in half lengthwise plum tomatoes (remove the seeds, but not the place where the stalk is attached)
450 g fresh salted mozzarella
12 chopped fresh basil leaves
1.5 tbsp balsamic vinegar
1/4 cup good quality olive oil, plus extra for dressing
2 large cloves of garlic, minced
2 teaspoons of sugar
Coarse salt and freshly ground black pepper

Ingredient Substitution Suggestions

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Recipes with similar ingredients: plum tomatoes, mozzarella cheese, basil, balsamic vinegar, garlic, sun-dried tomatoes

Cooking the dish according to the recipe:

Preheat oven to 135°C.

Place the tomatoes cut-side up on a baking sheet in a single layer. Drizzle with 1/4 cup olive oil and balsamic vinegar. Sprinkle with garlic, sugar, 1.5 teaspoons salt, and 1/2 teaspoon pepper. Bake for 2 hours, until the tomatoes are wilted and beginning to caramelize. Let cool at room temperature.
Slice the mozzarella into slices about 1 cm thick. If the slices are larger than the tomatoes, cut them in half. Arrange the tomatoes, alternating with the mozzarella, on a platter and sprinkle with basil. Season with a little salt and pepper and drizzle with olive oil. Serve at room temperature.

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