Aina Garten slightly wilts plum-like tomatoes to make them softer, caramelized and acquired a rich taste, and only after that adds basil and mozzarella. друзьями: 
Time: 2 час. 38 minutes Difficulty: easy Servings: 6 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 12 halved plum-shaped tomatoes (remove seeds, but not the joining of the stalk)
- 450 gr fresh salted mozzarella
- 12 shredded fresh basil leaves
- 1.5 tbsp. l balsamic vinegar
- 1/4 Art. good quality olive oil plus some more for refueling
- 2 large chopped cloves of garlic
- 2 tsp Sahara
- Coarse salt and freshly ground black pepper
Recipes with similar ingredients: plum tomatoes, cheese mozzarella, basil, balsamic vinegar, garlic, sun-dried tomatoes
Recipe preparation:
- Preheat the oven to 135 ° C. Place the tomatoes on a baking sheet with a slice. up in one layer. Pour 1/4 tbsp. olive oil and balsamic vinegar. Sprinkle with garlic, sugar, 1.5 tsp. salt and 1/2 tsp pepper. Bake for 2 hours, until tomatoes will subside and will not begin to caramelize. Let cool when room temperature.
- Cut the mozzarella into slices about 1 cm thick. If sliced more cheese than tomatoes, cut them in half. Lay out the tomatoes alternating them with mozzarella, on a dish and sprinkle with basil. Sprinkle a little salt and pepper and drizzle with olive oil. Serve at room temperature.
