With all the cooking I have been doing, David and I have developed a fairly simple rating method which determines whether the dish will be recreated (and the frequency of the recreation) or promptly dumped.

This rating system is based on a scale of 1-10. A ten is obviously the goal, but sometimes there are sevens which mean “good but not great”, fives which mean “I could live without this”, and threes which mean “please don’t do this again” or “i’ll just eat cereal for dinner”. Normally David and I are within a few points of each others ratings of the dish. But every once and while I’m a 10 and he’s a three. And this bums me out, mostly because I hate cooking for one person. HATE IT. Old roommates can attest to that; I never cooked when I was single. Never.

At any rate this salad is a three to David, but will always be a ten in my heart.

I love tomatoes, mozzarella and basil, so caprese salads are some of my favorites. But this caprese salad blows the rest out of the water. The key in this recipe is to slow roast the tomatoes for two hours in a mixture of olive oil and balsamic vinegar. Here is a humble pic from the iphone. Mouth watering even now.

Advertisement