Fresh Mozzarella and Roasted Tomato Caprese Salad

March 29th, 2011 § 0 comments § permalink

Serves 4


For roasted tomatoes

8 plum tomatoes, cut in half and seeds removed
3 sprigs fresh thyme, leaves removed
2 cloves garlic, sliced thin
½ teaspoon sugar (optional)
¼ cup extra-virgin olive oil
Freshly ground pepper

For salad

1 pound fresh mozzarella, ¼-inch thick slices
Basil pesto, for drizzling
Maldon salt
Freshly ground pepper


For roasted tomatoes

Preheat oven to 200°F. In a large bowl, combine all ingredients and lay on a baking sheet with the tomatoes cut side down. Place in oven and roast for 2 to 3 hours or until tomatoes have reduced in size and there are dry to the touch. Remove from oven and peel the skins off the tomato. Use right away or store in an air-tight container.

For salad

Layer alternating slices of roasted tomatoes and mozzarella on a large, shallow platter. Drizzle the salad with basil pesto and season with salt and pepper, to taste.

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