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Roasted Tomato Caprese Salad. Roma tomatoes roasted w/olive oil, balsamic, garlic, sugar, salt & pepper then mixed with mozzarella pearls and fresh basil. Simply Sated
5 from 1 vote
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Roasted Tomato Caprese Salad

Roma tomatoes roasted w/olive oil, balsamic, garlic, sugar, salt & pepper then mixed with mozzarella pearls and fresh basil. ------------------ Repipe adapted from Ina Garten's Roasted Tomato Caprese Salad: http://barefootcontessa.com/recipes.aspx?RecipeID=382&S=0
Course Salad
Cuisine Italian
Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Servings 4
Author Susie Gall

Ingredients

  • 8 plum or Roma tomatoes peeled, halved lengthwise, seeds & stems removed
  • 2 tablespoons olive oil plus more for drizzling before serving
  • 1 tablespoon balsamic vinegar
  • 1 garlic clove thin sliced
  • Kosher salt
  • Freshly ground black pepper
  • 1-2 teaspoons sugar
  • 6 ounces fresh Mozzarella Pearls or mozzarella cut into cubes
  • 4-6 fresh basil leaves julienned
  • -------------------------------
  • For the Parmesan Toast Crisps:
  • Italian baguette or similar bread thinly sliced
  • Butter unsalted
  • Kosher salt
  • Parmesan Cheese grated

Instructions

  1. Preheat oven to 275F.
  2. Choose a non-reactive shallow baking pan large enough that tomatoes won’t be crowded. There should be room between tomatoes to allow excess moisture to escape.
  3. Pour olive oil & balsamic vinegar into baking pan.
  4. Add garlic, salt and pepper.
  5. Cut tomatoes in half, horizontally, and remove stems & seeds.
  6. Place tomatoes in pan and toss gently with oil & balsamic mixture then turn them cut side down in the dish. (Leave space between tomatoes.)
  7. Sprinkle tomatoes with sugar.
  8. Bake 2 hours or until tomatoes begin to caramelize and are wrinkled.
  9. Remove tomatoes from oven. If desired, remove skins after tomatoes have cooled to touch – the skins will slide right off.
  10. Allow tomatoes to cool completely, then quarter (or halve, depending on size of tomatoes). *See notes.
  11. In a medium bowl, combine roasted tomatoes, mozzarella pearls and cut fresh basil and drizzle lightly with good olive oil.
  12. Serve at room temperature with Parmesan Toast Crisps.
  13. **See notes for “make ahead” advice.
  14. Enjoy!
  15. ----------------------
  16. For Parmesan Toast Crisps:
  17. Position oven rack at 1/3 top of oven. Preheat oven to broil.
  18. Place sliced bread on a baking sheet, at least 1/4" apart. (the bread should toast, not steam)
  19. Butter each slice of bread completely.
  20. Lightly sprinkle buttered bread with kosher salt.
  21. Liberally sprinkle bread with grated Parmesan cheese.
  22. Broil until golden brown. (watch closely).
  23. Enjoy!

Recipe Notes

The salad can be made with sliced tomatoes and sliced mozzarella instead of bite-sized pieces. It can also be served in layered concentric circles on a platter with basil sprinkled on top.
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*Make Ahead: Roasted tomatoes will keep in fridge up to five days and frozen up to 4 months.