In the Today's Gourmet series, I wanted to create dishes that were elegant, modern, original, light, and reasonably quick to prepare. TV demanded that the dishes be visually attractive, too.... Partially drying the tomatoes in the oven concentrates their taste, giving them a wonderfully deep flavor and great chewiness. The red of the tomatoes, the white of the cheese, and the green of the basil make this dramatically colorful salad especially enticing. Serve with good crunchy bread.

　　

Ingredients

Yield: 4 servings

　　1 1/2 pounds plum tomatoes (about 6), cut lengthwise into halves (12 pieces)

　　3/4 teaspoon salt

　　10 ounces fresh mozzarella cheese, cut into 1/2-inch slices

　　2 tablespoons drained and rinsed capers

　　1/2 teaspoon freshly ground black pepper

　　1 teaspoon chopped garlic

　　3 tablespoons extra-virgin olive oil

　　1/2 teaspoon grated lemon rind

　　About 1 cup (loose) basil leaves

　　

Step 1

Preheat the oven to 250 °F. Line a cookie sheet with aluminum foil. Arrange the tomato halves cut side up on the sheet, and sprinkle 1/2 teaspoon of the salt on top. Bake for 4 hours.

　　

Step 2

Remove the tomatoes from the oven (they will still be soft), and put them in a serving bowl. Let them cool, then add the mozzarella, capers, remaining 1/4 teaspoon salt, pepper, garlic, olive oil, and lemon rind, and mix to combine.

　　

Step 3

Drop the basil leaves into 2 cups of boiling water, and cook for about 10 seconds. Drain, and cool under cold running water. Press the basil between your palms to extrude most of the water, then chop finely. Add to the salad, toss well, and serve.

　　"Six Foodie Memoirs" from The ApprenticeHoughton Mifflin