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This Summer, oblivious in an innocent state of bliss, I irrefutably built the foundation of a relationship, bordering on obsession, with roasting tomatoes. All shapes, sizes, and varieties- I’ll take them with a wide grin stretched ear to ear, and head for the oven. When slow roasted, their delicate skin bursts and blisters, transforming even the dullest plum tomato into something mind blowing.
After tasting the luscious sweetness from slow roasting them, layering with fresh mozzarella and thinly sliced basil seems like the only option my mind allows me to process when I begin to think about salads.
Fresh thyme, rosemary, oregano, and garlic are all great flavor ideas as well, but can I tell you a really simple little secret? They taste just as crazy town good drizzled with a touch of olive oil, and a dash of salt and pepper. Don’t skimp on the cheese and basil- they are a magical trio of flavors.
Roasted Tomato Caprese Salad– Ina Garten
Ingredients
- 12 plum tomatoes, halved lengthwise, seeds (not cores) removed
- 1/4 cup good olive oil, plus more for drizzling
- 1 1/2 tablespoons balsamic vinegar
- 2 large garlic cloves, minced
- 2 teaspoons sugar
- Kosher salt and freshly ground black pepper
- 16 ounces fresh salted mozzarella
- 12 fresh basil leaves, julienned
Preheat the oven to 275 degrees F.
Arrange the tomatoes on a sheet pan, cut sides up, in a single layer. Drizzle with 1/4 cup of olive oil and the balsamic vinegar. Sprinkle with the garlic, sugar, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper. Roast for 2 hours until the tomatoes are concentrated and begin to caramelize. Allow the tomatoes to cool to room temperature.
Cut the mozzarella into slices slightly less than 1/2-inch thick. If the slices of mozzarella are larger than the tomatoes, cut the mozzarella slices in half. Layer the tomatoes alternately with the mozzarella 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.
i absolutely adore your take on caprese! love it!!
Thank you, Kristy! It was by far the most decadent caprese; roasting the tomatoes brings a new flavor boost to an already amazing combination of flavors.
So simple and decadent. What a great twist on a classic. I love the smell of roasted tomatoes.
Oh, Greg- me too; I sit in the kitchen praying they will hurry up and finish so I can get them on my plate!
Yum! Can’t get enough of everything Caprese this time of year!
Hi kelly! Same here, dear; the tomatoes are so plump and at their prime! It gives me small panic attacks to think we are only weeks from those red winter tomatoes that are hard and tasteless!!
This looks unbelievably amazing!
Thank you, dear! I cannot get enough tomatoes this Summer, and fresh mozzarella makes it so decadent.
Hey Maris! Me too, I always feel like i’m eating a fancier salad when I whip this up, even though it is the simplest thing to make.
This looks wonderful!
Thanks JamieAnne! It was divine, and so easy to put together.
Oh, my! I love all those juicy, tasty layers! What a great idea to use roasted tomatoes.
I ate a shameful amount of those layers!
ha – i’m watching barefoot contessa as i read this!!!
Hey Lynn! I love Ina, I could watch her show all day- the woman is crazy town talented.
I’ve seen this salad many times but never with roasted tomatoes – I bet that really enhances the flavour beautifully! Lovely photos – makes me want it right now 🙂
Hello Charles! The tomatoes are so sweet and bursting with flavor- it is ridiculously good! Give this a try, it’s so simple and I think you’ll love it.