Roasted Tomato Caprese Salad is a fabulous summer salad recipe to make with fresh garden-ripe tomatoes. HUGE Italian flavor in a bowl!
Roasted Tomato Caprese Salad
Tomatoes are everywhere, so ripe and delicious! I just can’t help myself but to make another tomato dish. I love this roasted tomato caprese salad. It is a spin on a traditional caprese salad, but with oven roasted tomatoes and, the tomatoes are marinated instead of having a drizzle of dressing.
The flavor of roasted tomatoes is absolutely AMAZING! They caramelize with the sweet flavor of the balsamic vinegar, so it’s like a party for your taste buds.
This recipe was adapted from and inspired by Ina Garten.
With love, from our simple kitchen to yours.
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Oven Roasted Tomato Caprese Salad
- 12 roma tomatoes, halved lengthwise, seeded
- 1/4 cup olive oil
- 1 1/2 tablespoons balsamic vinegar
- 2 cloves garlic, minced
- 2 teaspoons sugar
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon black pepper, freshly ground
- 8 ounces fresh mozzarella
- 12 leaves fresh basil, sliced thinly
- Preheat the oven to 275°F. Prepare baking sheet by lining with parchment or Silpat mat.
- In a large bowl, combine tomatoes, garlic, sugar, salt and pepper. Add olive oil and balsamic vinegar. Toss gently, with wooden spoons or hands to evenly coat all the tomatoes.
- Arrange the tomatoes on a prepared baking sheet, cut sides up, in a single layer. Drizzle with remaining olive oil mixture in your bowl.
- 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 6 slices less than 1/2-inch thick. Then cut them in slices in half.
- Layer the 2 tomatoes alternately with the mozzarella on a platter and scatter the basil on top. Serve at room temperature.
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published June 2011.
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