Caprese Salad with Roasted Tomatoes

Caprese Salad with Roasted Tomatoes

Recipe By Stephanie Alexander Kitchen Garden Foundation

Ingredients

• 1 kg Coles cherry tomatoes, sliced in half lengthways

• 4 sprigs of thyme

• 1/4 tsp salt

• 4 tbsp extra virgin olive oil

• 2 tbs Coles finest balsamic vinegar

• 300 g fresh mozzarella, torn into a size similar

• to the basil leaves

• 3 large handfuls of basil leaves

Method

• Preheat the oven to 180°C.

• Prepare all the ingredients based on the instructions in the ingredients list.

• Line the baking trays with baking paper.

• Place the sliced tomatoes and thyme in a single layer on the baking trays.

• Sprinkle with salt, and drizzle with olive oil and balsamic vinegar.

• Bake for 30–40 minutes, or until the skin on the tomatoes start to blister and brown a little. Remove the tomatoes from the oven and allow to cool.

• Arrange the roasted tomatoes, cheese and basil in a slightly overlapping pattern on a serving platter, starting from the outside rim and working towards the centre.

• Drizzle with any remaining liquid from the roasted tomatoes.

• Serve with crusty bread or focaccia.

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