Keyingredient.com uses cookies so that we can provide you with the best user experience and to deliver advertising messages that are tailored to your interests. By continuing to browse the site, you are agreeing to our use of cookies. To manage your cookies on this site, click here. OK
Menu Enter a recipe name, ingredient, keyword...

Ina’s Roasted Tomato Caprese Salad

By

Google Ads
Rate this recipe 4.3/5 (18 Votes)

Ingredients

  • 12 plum tomatoes, halved lengthwise, seeds (not cores) removed
  • 1/4 cup good olive oil, plus more for drizzling
  • 1 1/2 tablespoons balsamic vinegar
  • 2 large garlic cloves, minced
  • 2 teaspoons sugar
  • Kosher salt and freshly ground black pepper
  • 16 ounces fresh salted mozzarella
  • 12 fresh basil leaves, julienned

Details

Adapted from barefootcontessa.com

Preparation

Step 1

Preheat the oven to 275 degrees.

Arrange the tomatoes on a sheet pan, cut sides up, in a single layer. Drizzle with the olive oil and balsamic vinegar. Sprinkle with the garlic, sugar, 1½ teaspoons salt, and ½ teaspoon pepper. Roast for 2 hours until the tomatoes are concentrated and begin to caramelize. Allow the tomatoes to cool to room temperature.

Cut the mozzarella into slices slightly less than ½ inch thick. If the slices of mozzarella are larger than the tomatoes, cut the mozzarella slices in half. Layer the tomatoes alternately with the mozzarella on a platter and scatter the basil on top. Sprinkle lightly with salt and pepper and drizzle lightly with olive oil. Serve at room temperature.

You'll also love

Review this recipe

Roasted Juliet Tomatoes with Garlic and Herbs Tomato Soup