Step 1

Preheat oven to 275°F. Line a baking sheet with aluminum foil and coat with non-stick cooking spray.

Step 2

For the roasted tomatoes, lay cut side up on prepared baking sheet. Drizzle evenly with olive oil and balsamic vinegar. Sprinkle with salt and pepper. Place in oven and let them slow roast for 2 hours. Allow to cool before stacking in Caprese salad. These can be made ahead and refrigerated in a sealed container for up to 1 week.

Step 3

To assemble the salad, arrange 1 fresh tomato slice on a serving platter. Top with a slice of mozzarella followed by 1 roasted tomato, 1 tsp basil, another fresh tomato slice, mozzarella, roasted tomato, basil and the final fresh tomato slice. Drizzle with 1 tbsp olive oil and 1 tsp balsamic vinegar. Sprinkle with 1/8 tsp salt and 1/8 tsp pepper. Repeat with remaining tomatoes. Serve immediately.