Winter Caprese Salad

Ingredients

• 12 plum tomatoes, cut lengthwise in half
• 1 1/2 cups extra-virgin olive oil
• salt & freshly ground black pepper
• 2 garlic cloves
• 6 tablespoons freshly grated parmigiano-reggiano cheese
• 6 cups fresh basil leaves, plus a few leaves for garnish
• 4 tablespoons pine nuts
• 8 large bocconcini, cut into quarters (from buffalo mozzarella) or 2 lbs buffalo mozzarella, cut into quarters

Directions

1. 1

   Preheat the oven to 200°F

2. 2

   In a large bowl, toss the tomatoes with 1/2 cup of the olive oil and salt and pepper to taste. Place cut side down on a small baking sheet and bake for about 2 hours, or until the tomatoes are softened.

3. 3

   Remove the tomatoes from the oven and let cool.

4. 4

   Transfer the cooled tomatoes to a colander and set aside to drain while you make the pesto.

5. 5

   Combine the garlic and Parmigiano in a blender and pulse until the garlic is roughly chopped. Add the basil and pulse 7 or 8 times, or until the leaves are shredded. With the blender running, slowly add the remaining 1 cup olive oil, blending until smooth.

6. 6

   Toast the pine nuts in an 8-inch sauté pan over medium heat, tossing frequently, until golden brown, 3 to 4 minutes. Transfer to a plate to cool.

7. 7

   To serve, arrange 3 tomato halves cut side down on each plate. Place a ball of mozzarella in the center and spoon 2 tablespoons of the pesto onto each ball of mozzarella. Sprinkle with the pine nuts and garnish with basil leaves.