Well, you can't ever have enough Insalata Caprese. However, should you find yourself with the ingredients and seeking something warmer and to serve as a contorno, this recipe is your answer. The quality of your ingredients seriously determines the quality of this dish (or any dish, as we know).
Fonduta di pomodori
10-12 medium tomatoes (about 1.5-2 lbs)
extra virgin olive oil
1 cup basil leaves, finely sliced (chiffonade)
8 oz mozzarella cheese, diced or about 20-25 bocconcini
sea salt and freshly ground black pepper
1. Preheat the oven to 350ºF.
2. Cut the tomatoes in half around their equators. Place them cut-side-up in an oiled baking dish that can accommodate them all snugly in a single layer. The snug fit is important since they will collapse while cooking.
3. Sprinkle with salt and pepper and drizzle excessively with olive oil.
4. Bake in the pre-heated oven for about 1 hour. Continue baking until the tomatoes have broken down.
5. Then remove from oven, top with basil. Place mozzarella on top of basil. Return to oven for 2-3 minutes to melt cheese without browning it. Serve immediately.
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