Roasted Tomato Caprese Salad

A new spin on the typical Caprese salad

Roasted Tomato Caprese Salad Ingredients

• 8 roma (plum) tomatoes, halved lengthwise and seeded

• cup extra-virgin olive oil

• 1? tablespoons balsamic vinegar

• 1? 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? teaspoons balsamic vinegar, or to taste

How to Make Roasted Tomato Caprese Salad

1. Preheat oven to 275 degrees F (135 degrees C).

2. Arrange tomatoes, cut sides up, on a baking sheet. Drizzle with 1/4 cup olive oil and 1 1/2 tablespoon balsamic vinegar and sprinkle with garlic, sugar, sea salt, and black pepper.

3. Roast tomatoes in the preheated oven until they begin to turn brown and the juices become thick and sticky, about 2 hours. Let tomatoes cool to room temperature.

4. Place tomato halves and slices of mozzarella cheese onto a serving platter, alternating tomatoes and cheese to make an attractive pattern; sprinkle salad with basil. Drizzle with 1 tablespoon extra-virgin olive oil and 1 1/2 teaspoon balsamic vinegar.

Roasted Tomato Caprese Salad Nutritions

• Calories: 345.8 calories

• Carbohydrate: 7.4 g

• Cholesterol: 59.5 mg

• Fat: 28 g

• Fiber: 1.1 g

• Protein: 14.4 g

• SaturatedFat: 12.5 g

• ServingSize:

• Sodium: 167.2 mg

• Sugar: 6 g

• TransFat:

• UnsaturatedFat:

Roasted Tomato Caprese Salad Reviews

• Delicious Make this and make it often. I served this with a balsamic glaze. It vanished in a hot second.

• VERY NICE SIDE DISH. I put a single layer, but could use more,tomato slices in a foil pie plate and BBQ. Used all ingredients.Sugar is important. It is what changes the recipe flavour from other baked tomatoes. Less is fine. I also used a balsamic glaze. Will definitely make again on BBQ.

• SPECTACULAR RECIPE I had tomatoes on-the-vine on hand, so I used those, halved horizontally, and took a sliver off that removed the stem base and allowed them to sit level on the baking sheet. Otherwise followed the recipe to the letter. Next time Ill reduce the balsamic to a syrup for the finish, as suggested by others, rather than splash it on. Thanks, Jackie, for a wonderful recipe.

• Dont need to roast tomatoes for two hours. Or cut tomatoes thicker. Needed a better vinegar.

• This was an awesome recipe. Ive made it at least 10 times since June. It was a huge hit with everyone I made it for.

• Love this on top of toasted sourdough bread. I will omit the sugar next time or cut it down to a pinch.

• Yummy This was super good I made it exactly as written. My husband and I gobbled it up We had it with focaccia bread. Will make again for sure Thanks for the recipe

• Except for the final addition of 1 1/2 tablespoon of balsamic dressing, this recipe originated with professional chef Ina Garten , "The Barefoot Contessa" . I would hope you would have given her the credit she deserved.

• So worth the wait Wow