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Roasted Tomato Caprese Salad
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Prep Time:
15 minutes
Cook Time:
120 minutes
Total Time:
165 minutes
Elevate the classic Caprese salad by roasting tomatoes with olive oil, garlic, and balsamic vinegar for a burst of new flavors.
Ingredients:
  • 8 roma (plum) tomatoes, halved lengthwise and seeded
  • 0.25 cup extra-virgin olive oil
  • 1.5 tablespoons balsamic vinegar
  • 1.5 teaspoons minced garlic
  • 2 teaspoons white sugar
  • sea salt to taste
  • ground black pepper to taste
  • 1 (16 ounce) package fresh salted mozzarella cheese, sliced 1/4-inch thick
  • 8 leaves fresh basil, cut in very thin strips
  • 1 tablespoon extra-virgin olive oil, or to taste
  • 1.5 teaspoons balsamic vinegar, or to taste
Instructions:
  • Preheat the oven to a gentle 275 degrees F (135 degrees C).
  • On a baking sheet, elegantly place tomatoes with their cut sides facing up. Gracefully drizzle 1/4 cup of olive oil and 1 1/2 tablespoons of balsamic vinegar over them, then sprinkle with garlic, sugar, sea salt, and black pepper.
  • Place tomatoes in the preheated oven until they caramelize and the juices thicken, approximately 2 hours. Allow the tomatoes to cool to room temperature.
  • Arrange tomato halves and mozzarella slices in a decorative pattern on a serving platter; sprinkle with fresh basil. Drizzle with 1 tablespoon of extra-virgin olive oil and 1 1/2 teaspoons of balsamic vinegar.

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