My appetite for Italy
My appetite for Italy
Recipes by category
Antipasto Caprese
8 Italian tomatoes cut in two lengthwise
2 tbsp. (30 ml) of olive oil (see Useful tips: Cooking oil)
3 x 100 g buffalo mozzarella
12 green olives with pit (see Useful tips: Fresh olives)
Basil leaves for garnish (see Useful tips: Basil)
Reduced balsamic vinegar
Drizzle of extra virgin olive oil from Italy (see Useful tips: Olive oil from Italy)
Salt and pepper
Remove the juice and the seeds from the tomatoes. In a large bowl, combine tomato halves and olive oil. Add salt and pepper. On a baking sheet, place the tomato halves cut side down. Place the baking sheet on the middle rack of the oven and cook for 2 hours and 30 minutes. Remove and let cool.
Preheat oven at 250ºF (121ºC).
Ingredients (serves 6):
Slow-roasted tomatoes:
In a saucepan, boil 2 cups (500 ml) of regular balsamic vinegar for approximately 30 minutes. Let cool.
Balsamic vinegar reduction:
Place the ingredients on a service platter then add a drizzle of balsamic vinegar and a drizzle of extra virgin olive oil from Italy.
Serve immediately as the balsamic vinegar will bleed over the mozzarella, thereby rendering the presentation less appetizing.
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Enjoy your meal!