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Day 9: INSALATA CAPRESE CON PESTO – Roasted Tomato Salad with Mozzarella & Pesto

For the salad:
6 Roma tomatoes
Olive oil
2 garlic gloves, minced
Salt & pepper to taste
2 6-ounce balls buffalo mozzarella, in 3/4-inch slices
Approx 10 leaves of fresh basil

Preparation: Preheat oven to 425°F. Cut the 6 Roma tomatoes in half lengthwise and place cut-side up on a rimmed baking sheet. Drizzle liberally with olive oil, minced garlic, and salt and pepper to taste. Roast in the oven at 425°F for about 25 minutes. To assemble the salad: Place the tomato and the mozzarella in a tower with a basil leaf between each layer. Season every layer with the salt and pepper and a drizzle of olive oil.

For the Pesto:
1 lb. fresh basil, rinsed and patted dry
1 1/2 cups extra virgin olive oil
1 cup of pine nuts
2 cloves of garlic
3 oz. Parmesan cheese, grated
Salt & pepper to taste

Combine all ingredients in a food processor and blend. Drizzle over salad. Add more basil and some shaved Parmesan for garnish, if desired.