Roasted Tomato Caprese Salad

For the Tomatoes:

• 2 cups whole cherry tomatoes
• 1 tsp olive oil
• cracked salt and pepper, to taste

For the Pesto:

• 2 cups chopped basil
• 3 cloves garlic, coarsely chopped
• 3 tbsp olive oil
• 1/3 cup Parmigiano Reggiano

To Complete the Salad:

• 1 medium Burrata cheese
• 2 tsp balsamic glaze, or more to taste

For the Tomatoes:

1. Preheat oven to 400F.  In a medium mixing bowl, toss tomatoes with olive oil and cracked salt and pepper, and spread in a roasting dish.
2. Bake in the oven at 400F for 30-35 minutes, until tomatoes are soft and skin is starting to split.  Toss the tomatoes once or twice while in oven to ensure the tomatoes cook evenly.
3. Once removed from the oven, let the tomatoes cool until lukewarm, approximately 10 to 15 minutes.

For the Pesto:

1. In a food processor, add basil, garlic, and parmesan.  Run continuously until smooth.
2. Add oil and pulse until well combined and your desired consistency.  I prefer to make mine a little chunky.

To Complete the Salad:

1. Slice the Burrata into 1/4 inch thick slices and place in a line along a long plate.  
2. Spread approximately half of the pesto onto the sliced Burrata.
3. Add warm tomatoes on top of the pesto and Burrata.
4. Spread the remaining half of the pesto on top of the tomatoes.
5. Drizzle with balsamic glaze and serve.