Winter Caprese Salad Recipe 445

Steps:

• 1. Preheat the oven to 200°F.
• 2. In a large bowl, toss the tomatoes with 1/2 cup of the olive oil and salt and pepper to taste. Place cut side down on a small baking sheet and bake for about 2 hours, or until the tomatoes are softened.
• 3. Remove the tomatoes from the oven and let cool.
• 4. Transfer the cooled tomatoes to a colander and set aside to drain while you make the pesto.
• 5. Combine the garlic and Parmigiano in a blender and pulse until the garlic is roughly chopped. Add the basil and pulse 7 or 8 times, or until the leaves are shredded. With the blender running, slowly add the remaining 1 cup olive oil, blending until smooth.
• 6. Toast the pine nuts in an 8-inch sauté pan over medium heat, tossing frequently, until golden brown, 3 to 4 minutes. Transfer to a plate to cool.
• 7. To serve, arrange 3 tomato halves cut side down on each plate. Place a ball of mozzarella in the center and spoon 2 tablespoons of the pesto onto each ball of mozzarella. Sprinkle with the pine nuts and garnish with basil leaves.

Steps:

• Combine 4 thinly sliced celery stalks and 1 cup each bocconcini (small mozzarella balls) and halved cherry tomatoes in a bowl. Toss with 2 tablespoons each lemon juice and olive oil. Season with salt and pepper.

Steps:

• On a large plate, arrange tangerines and tomatoes with mozzarella. Season with salt and pepper, then drizzle lightly with vinegar and generously with oil. Sprinkle with chopped chives; serve.

Steps:

• Preheat oven to 400°F with rack in middle.
• Toss tomatoes with 2 tablespoons oil and 1/4 teaspoon each of salt and pepper. Roast tomatoes, cut sides up, in 1 layer in a 4-sided sheet pan until skins are wrinkled and beginning to brown on bottom, about 45 minutes. Cool completely.
• Cut basil into very fine shreds. Arrange mozzarella and tomatoes on plates and sprinkle with basil. Drizzle with vinegar and remaining oil. Season with pepper.