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Roasted Tomato Caprese Salad

November 6, 2011

Roasted Tomato Caprese Salad

Roasted Tomato Caprese Salad

Caprese salad is a simple salad from the Italian region Campania.  It is a classic summer salad that is very simple to put together.  The key is fresh ingredients.  Here is a little secret, if you roast your tomatoes you’ll be able to have Caprese salad year round.

Roasted Tomato Caprese Salad


12 plum tomatoes, halved lengthwise, seeds (not cores) removed

1/4 cup olive oil, plus more for drizzling

1 1/2 tablespoons balsamic vinegar

2 large garlic cloves, minced

2 teaspoons sugar

Sea salt and fresh ground black pepper

2 cups fresh salted bocconcini cheese or mozzarella

12 fresh basil leaves, julienned

To Prepare

Preheat the oven to 275 F.

Arrange the tomatoes on a sheet pan, cut side up, in a single layer.  Drizzle with the olive oil and balsamic vinegar.  Sprinkle with the garlic, sugar, 1 1/2 teaspoons salt, and 1/2 teaspoon black pepper.  Roast for 2 hours until the tomatoes are concentrated and begin to caramelize.  Allow the tomatoes to cool to room temperature.

Cut the bocconcini into slices slightly less than 1/2-inch thick.  If you are using mozzarella and the slices are larger than the tomatoes, cut the slices in half.  Layer the tomatoes alternately with the bocconcini 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.

Serves 6

Adapted From Barefoot Contessa Back to Basics

Roasted Tomato Caprese Salad

Roasted Tomato Caprese Salad

If you find yourself craving a little bit of summer this winter roast some tomatoes and make this salad!  You’ll be picturing yourself on seaside in no time.

From our kitchen to yours,

Sydney Jones

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