Roasted Tomato Caprese Salad

The Italian favorite summer salad of tomatoes, basil, and slices of fresh mozzarella cheese gets new depths of flavor when the tomatoes are roasted with olive oil, garlic, and balsamic vinegar.

• Preparation Time: 15 mins
• Cooking Time: 2 hr
• Total Time: 2 hr 15 mins
• Calories: 346 Calories

Ingredients

• 2 teaspoons white sugar
• ground black pepper to taste
• sea salt to taste
• 1 tablespoon extra-virgin olive oil, or to taste
• 8 roma (plum) tomatoes, halved lengthwise and seeded
• 1 (16 ounce) package fresh salted mozzarella cheese, sliced 1/4-inch thick
• 8 leaves fresh basil, cut in very thin strips
• 0.25 cup extra-virgin olive oil
• 1.5 teaspoons minced garlic
• 1.5 tablespoons balsamic vinegar
• 1.5 teaspoons balsamic vinegar, or to taste

Recipe Instructions

Step 1

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

Step 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.

Step 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.

Step 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.