Ina's Roasted Tomato Caprese Salad

Who doesn't know Ina Garten, otherwise known also as Barefoot Contessa!

Based on my search over the internet, everyone who tried this recipe had great reviews and things to say. Can only re-confirm that it was indeed simply FAB and have since made it twice!! Don't be put off by the time involved to prepare this. Best part is that since its all slowly roasting in the oven, leaving you with lots of free time to do other things :)

Ingredients

12 plum tomatoes, halved lengthwise, seeds (not cores) removed

16 ounces fresh salted mozzarella

12 fresh basil leaves, julienned

freshly ground black pepper

Seasonings

1/4 cup good olive oil, plus more for drizzling
1 1/2 tablespoons balsamic vinegar
2 large garlic cloves, minced
2 teaspoons sugar
pinch of kosher salt


Method (my own adaptation):

1. Preheat oven to 150C.

2. Wash and pat dry tomatoes. Cut tomatoes into half and scoop out the seeds including the 'heart'.

3. Mix in a small bowl the seasonings and scoop evenly into centres of halved tomatoes.

4. Before baking sprinkle some black pepper.

5. Roast for 2 hours (yes, a long time but well worth the wait) until the tomatoes are concentrated and begin to caramelize. Allow the tomatoes to cool to room temperature.

6. Before serving, cut mozzarella into slices slightly less than 1/2-inch thick. Layer the tomatoes alternately with the mozzarella on a platter and scatter the basil on top. *did you notice from the top picture I missed out the basil, sigh*

7. Serve at room temperature with slices of mozarella and crumpled basil leaves.

Roasted Peperona (Capsicum) Dip

Surprisingly, this turned out to be one of the 'hot favourite' dish that night. Only gripe was that I should have bought at least 2 baguette sticks instead of one.

This recipe is definitely a keeper and will probably be making more soon :)

Many thanks to Elaine for sharing this wonderful recipe.

Ingredients
2 medium yellow bell peppers or capsicum
2 medium red bell peppers or capsicum
1/4 cup olive oil
2 garlic cloves
2 tbsp capers (salt packed is best preferred)
1 tbsp tomato paste
1/2 medium onion, diced
1/2 tsp dried red chile flakes
1/2 tsp salt
2 tbsp red wine vinegar
1/4 cup chopped parsley (used normal and flat leaf parsley)

Method:

1. Wash and dry peppers.
2. Put oven on broil.
3. Cut tops off peppers, cut peppers in half and remove seeds.
4. Lay a piece of foil on a baking sheet and lay peppers on sheet, skin side up. Broil until skin blackens. Place peppers in paper bag and let steam. Remove and let cool. Skins should slip off.
Chop peppers into small pieces. Set aside.
5. Heat the olive oil in a large skillet. Rinse the salt off the capers and dry capers (make sure you dry them otherwise....BECAREFUL - standback (way back) for oil splurts!!). Add the capers to the oil and fry for about one minute over medium heat.
6. Stir in the tomato paste and cook for a couple of minutes and then add onion, chile flakes and salt and cook, stirring, for about 5 minutes.
7. Add the vinegar to the pan and deglaze, scraping up any brown bits from the bottom of the pan and then stir in the chopped peppers.
8. Adjust seasoning for more salt or vinegar. Add parsley.
9. Remove topping to a bowl and let cool. Do not refrigerate. Let sit at room temperature until ready to use.