Insalata Caprese

This is not a traditional version, but rather my own interpretation.

This contains slow-roasted Jersey tomatoes, along with chopped heirloom tomatoes, extra-virgin olive oil, basil, sea salt, black pepper and sliced mozzarella cheese. Traditionally, the mozzarella is arranged attractively on a plate along with tomato slices and basil leaves, then dressed simply with olive oil, salt and pepper.

In this version, the tomatoes and basil were tossed with olive oil and seasonings in a bowl, then spooned atop mozzarella slices, and atop the slow-roasted tomatoes at bottom center.

For the slow-roasted tomatoes: Slice tomatoes, then drizzle with extra-virgin olive oil, sea salt and black pepper; then roast for 6 to 8 hours at 200 F. Use immediately; keeps for up to 3 days (if you can resist eating them), covered, in the refrigerator.

Whichever way you go, it’s delicious and the perfect thing to have on a summer evening.

22 Jul This entry was published on July 22, 2012 at 10:58 pm. It’s filed under food, food photography, Gluten-Free, Italian food, summer, vegetarian and tagged food photography, gluten-free, Italian food, salad, summer, tomatoes, vegetarian. Bookmark the permalink. Follow any comments here with the RSS feed for this post.