Saturday, September 08, 2012

roasted tomato panzanella

The thing that makes this salad so delicious is the balsamic glaze, I think -- which is just regular old balsamic, simmered on the stove until it gets thick and sticky and sweet. Mm. Adapted from this recipe.

Preheat the oven to 400.

Cube about 3 cups of stale bread and spread it out on an oiled baking sheet. Drizzle more olive oil on top. Toast for about 10 minutes in the oven, until golden brown. Pour onto a platter or into a glass baking dish.

On another baking sheet or two, spread 2 generous pints of cherry tomatoes  -- different colors look pretty, but any cherry or grape will do; and better yet, make it 3 pints so you have leftover roasted tomatoes tomorrow -- and drizzle with olive oil and sea salt.

About 10 minutes in, take the tomatoes out and drain the hot tomato liquid (hotttt) on top of the bread. Don't soak it, just give it a bit of tasty roasted tomato love. Put the tomatoes back in for another 10 minutes, or until they start turning dark and wrinkly.

Chop 2 balls of fresh mozzarella into bite-sized pieces. Tear a bunch of basil leaves into pieces; they don't have to be tiny. Throw them in with the bread.

Make your balsamic glaze: Simmer 1/2 cup balsamic vinegar on the stove on low, until it thickens and reduces about by half. Pour into a small glass or jar.

When the tomatoes are ready, allow them to cool for a few minutes and pour on top of the bread mixture. No need to mix. Drizzle about half of the balsamic reduction on top with a little more olive oil in a lovely decorative fashion.

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