In theToday's Gourmetseries, I wanted to create dishes that were elegant, modern, original, light, and reasonably quick to prepare. TV demanded that the dishes be visually attractive, too.... Partially drying the tomatoes in the oven concentrates their taste, giving them a wonderfully deep flavor and great chewiness. The red of the tomatoes, the white of the cheese, and the green of the basil make this dramatically colorful salad especially enticing. Serve with good crunchy bread.
Ingredients
Yield: 4 servings
Step 1
Preheat the oven to 250 °F. Line a cookie sheet with aluminum foil. Arrange the tomato halves cut side up on the sheet, and sprinkle 1/2 teaspoon of the salt on top. Bake for 4 hours.
Step 2
Remove the tomatoes from the oven (they will still be soft), and put them in a serving bowl. Let them cool, then add the mozzarella, capers, remaining 1/4 teaspoon salt, pepper, garlic, olive oil, and lemon rind, and mix to combine.
Step 3
Drop the basil leaves into 2 cups of boiling water, and cook for about 10 seconds. Drain, and cool under cold running water. Press the basil between your palms to extrude most of the water, then chop finely. Add to the salad, toss well, and serve.
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Reviews (3)
Back to TopI made this in the middle of the winter. The slow-roasted tomatoes were delicious. This is a great way to eat tomatoes in the winter.
rosiet33
Boone, NC
1/30/2014
Divine.
jdsparks
Dallas, TX
11/30/2007
I did not like this at all, I made it for an easter dinner that I was attending, it was a total flop!
Anonymous
Carson, Wa
5/10/2006
