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Buffalo Mozzarella and Semi-Candied Tomatoes |
Buffalo Mozzarella and Semi-Candied Tomatoes
Servings: 4
Preparation Time: 10 minutes
Cooking Time: 50 minutes
Ingredients:
9 oz. (250 g) buffalo mozzarella
3 1/2 tbsp. (52 ml) extra-virgin olive oil (plus more for drizzling)
4 ripe tomatoes
1/2 oz. (15 g) fresh basil (about 30 leaves)
Sugar (a little for sprinkling)
Garlic, finely sliced
Fresh thyme
Salt and pepper (to taste)
Instructions:
Prepare the Tomatoes: Heat the oven to 200°F (100°C). Slice the tomatoes and arrange them on a baking sheet.
Season and Bake: Sprinkle the tomatoes with salt, a little sugar, the garlic, and thyme. Drizzle with olive oil and bake for about an hour. (Note: The cooking time listed in the ingredients section says 50 minutes, but the instructions say "about an hour." Aim for the tomatoes to be semi-candied—soft and slightly shriveled.)
Prepare the Basil Sauce: Meanwhile, bring a medium pot of water to a boil. Dip the basil in the water, then immediately plunge into ice water.
Puree the Basil: Puree the basil leaves in a blender with the $3\ 1/2$ tbsp. (50 ml) olive oil.
Prepare the Mozzarella: Slice the mozzarella and season lightly with salt and pepper.
Assemble the Stacks: Once the tomatoes are ready, make the stacks by layering the mozzarella and the semi-candied tomato slices.
Serve: Drizzle with olive oil and garnish with the basil sauce.