Roasted Tomato Caprese Salad

Saturday was a rainy, messy day. While I busied myself cleaning house, A.J. busied himself watching Food Network. As I passed through the family room toward the laundry room, he stopped me and asked me how come I don't make the salad with tomatoes and mozzarella cheese anymore because he had a few ideas on how he wanted me to make it.

I know I looked at him like he was nuts. He continued by telling me he was watching that woman that always hangs out with the gay guys and if he bought the stuff would I make the salad with his changes.

I asked him if he meant the Barefoot Contessa. Long story short, I made a roasted tomato caprese salad the way my husband wanted it.

This was so simple to prepare and it looks great! It has a clean savory taste. I would go REAL easy on the sugar. We both found the tomatoes to be a little too sweet for out tastes.

So here's our version partially adapted from Barefoot Contessa.

Roasted Tomato Caprese Salad -

Cut six ripe Roma tomatoes in half.

Peel the seeds out of the tomatoes and place the on a cookie sheet sprayed with non-stick cooking spray.

Drizzle the tomatoes with extra virgin olive oil and balsamic vinegar. Mince 2 to 3 cloves of garlic and sprinkle over tomatoes. Season the tomatoes with coarse sea salt and black pepper. Lightly sprinkle sugar over the tomatoes. Roast the tomatoes in a pre-heated 275 degree oven for 2 hours.

Allow the roasted tomatoes to cool to room temperature.

Plate up the tomatoes with sliced Pepper Jack Cheese, sprinkle with fresh julienned basil leaves and a light drizzle of extra virgin olive oil and season with salt and pepper.

A.J. chose to use Pepper Jack cheese in lieu of Mozzerella. He felt with the savory and robust taste of the roasted tomatoes, mozzerella cheese would be a void. He thought the Pepper Jack would be a better compliment to the tomatoes and the fresh basil. Very good decision!