Winter Caprese Salad

Ingredients:

Makes 8 servings.

• 12 plum tomatoes, cut lengthwise in half

• 1 and 1/2 cups extra-virgin olive oil

• 2 cloves garlic

• 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 (from buffalo mozzarella) or 2 pounds buffalo mozzarella, cut into quarters

• Salt and freshly ground black pepper

Directions:

1. Preheat the oven to 200°F.

2. In a large bowl, toss the tomatoes with 1/2 cup of the olive oil and salt and pepper to taste.

3. Place cut side down on a small baking sheet and bake for about 2 hours, or until the tomatoes are softened.

4. Remove the tomatoes from the oven and let cool.

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

6. Combine the garlic and Parmigiano cheese in a blender and pulse until the garlic is roughly chopped.

7. Add the basil and pulse 7 or 8 times, or until the leaves are shredded.

8. With the blender running, slowly add the remaining 1 cup olive oil, blending until smooth.

9. Toast the pine nuts in an 8-inch saute pan over medium heat, tossing frequently, until golden brown, 3 to 4 minutes.

10. Transfer to a plate to cool.

11. To serve, arrange 3 tomato halves cut side down on each plate.

12. Place a ball of mozzarella in the center and spoon 2 tablespoons of the pesto onto each ball of mozzarella.

13. Sprinkle with the pine nuts and garnish with basil leaves.