Over the past few weeks I have been enjoying a lot of the locally grown field tomatoes. Late summer is the best time to enjoy the perfectly ripe field tomatoes as they are nice and juicy and full of flavour. The hot house tomatoes that you can get year round are nice enough but they simply do not compare to the field tomatoes at this time of year and I have been taking advantage of them. As tasty as the field ripened tomatoes are, I often like to roast them to concentrate their flavour even more. Roasted tomatoes make for some really tasty pasta sauces but this time I was looking for something a little different and I combined them with another of my favourites, the caprese salad. I kept the balsamic roasted tomato caprese salad nice and simple and it did not disappoint! The warm roasted tomatoes were full of flavour and they started to melt the fresh mozzarella making it seem like it was melting in your mouth!
Balsamic Roasted Tomato Caprese Salad
- 2 ripe field tomatoes (cut in half)
- 1 clove garlic (chopped)
- salt and pepper to taste
- 1 tablespoon olive oil
- 2 teaspoons balsamic vinegar
- 1 ball fresh mozzarella (sliced)
- 1 handful basil leaves
- Place the tomatoes on a baking sheet with the cut side facing up.
- Sprinkle with the garlic, salt and pepper and drizzle with oil and vinegar.
- Roast the tomatoes in a preheated 350F/180C oven for an hour.
- Let the tomatoes cool, assemble the salad and enjoy.