I probably should’ve started this recipe earlier in the evening, as I finally finished up around 10 PM last night, but that’s what happens when your cooking plans get pushed back due to phone shenanigans and ensuing panic.
Either way, the end result is absolutely worth it – slow roasted cherry tomatoes, fresh mozzarella, reduced balsamic, and torn basil combine perfectly in this. Just be aware that those tomatoes are gonna be roasting for about 3 hours.
- 16 oz cherry tomatoes, halved (I got two pints over two weeks’ time and took a cup out of each for use in the Mediterranean baked feta)
- 2 T olive oil
- 1 t coriander
- pinch salt and pepper
- 1 head garlic, separated into cloves (but not peeled)
- 1 c balsamic vinegar
- 8 oz fresh mozzarella
- 4-5 leaves fresh basil
Half your cherry tomatoes, and then combine with your unpeeled garlic cloves, coriander, salt and pepper, and olive oil in a small bowl, and toss. While you’re prepping this, preheat your oven to 225 (200 in my case) and line a baking sheet with foil. Once tossed, arrange the mix on the baking sheet, and roast for three hours, until the tomatoes are wrinkled at the edges.
About a half hour from the tomatoes being done, put your balsamic vinegar in a pot and simmer, reducing by about half until it’s thick and syrupy (see pic 2 for what that looks like). This will take about a half hour so it’ll time perfectly with the tomatoes finishing. Apparently you don’t need to use all of the balsamic to top the salad (I did, whoops).
As soon as your tomatoes are done, remove them from the oven. Tear your mozzarella and basil, and layer them in as you add scoops of the tomatoes. Peel the garlic and add it in too, roasted garlic is fantastic and I will fight you if you say otherwise. Then add your balsamic and toss to coat.