You have to wait at least until August on Cape Cod to get some big, fat and delicious tomatoes. So what do local chefs do when they have Caprese Salad on the menu and only tasteless tomatoes? They reach for those wonderful little plum tomatoes and roast them; the roasted plum tomatoes become the summer tomatoes all year round. The next time you want a Caprese salad and it’s not August or September, try this recipe and see if you agree that the tomato taste is out of this world.
Roasted Caprese Salad
1 pound plum tomatoes, quartered lengthwise
Salt & pepper to taste
2 tbls. extra-virgin olive oil, plus more for drizzling
Handful of basil leaves
1 pound fresh mozzarella, sliced
2 tbls. balsamic vinegar
Toss tomatoes with olive oil, salt & pepper.
Roast tomatoes in a 400 degree oven, cut sides up, not touching, for about 45 minutes or until skins are wrinkled and beginning to brown. Cool.
Arrange tomatoes and mozzarella on a platter. Using a scissors, shred the basil leaves and scatter over the tomatoes and cheese.
Drizzle with the balsamic vinegar and another 2 or 3 tablespoons extra-virgin olive oil.
Season with fresh pepper.
Pretend it’s summer in your backyard!