Roasted Tomato Caprese Salad: A Soul-Warming Elevation of a Classic

The first time I saw Ina Garten whip up this Roasted Tomato Caprese Salad, I was immediately captivated. It wasn’t just the visual appeal – the deep, burnished tomatoes glistening under a drizzle of balsamic – but the sheer intelligence of the transformation. I’d always adored a classic Caprese, the vibrant simplicity of fresh mozzarella, ripe tomatoes, and fragrant basil. But as I watched her, a thought sparked: what if we could coax even more flavor, more depth, from those humble ingredients? This dish is a testament to how a little patient roasting can unlock a symphony of sweetness and umami, turning a beloved summer salad into something truly extraordinary, worthy of any table, any season.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 2 hours
• Total Time: 2 hours 15 minutes (plus cooling time)
• Servings: 6
• Yield: 1 platter
• Dietary Type: Vegetarian, Gluten-Free

Ingredients

The beauty of this Caprese salad lies in its focus on quality ingredients, elevated by a simple, transformative cooking technique.

• 12 plum tomatoes
• 1/4 cup olive oil, plus more for drizzling
• 1 1/2 tablespoons balsamic vinegar
• 2 large garlic cloves, minced
• 2 teaspoons sugar
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon black pepper
• 16 ounces fresh mozzarella cheese
• 12 fresh basil leaves, julienned

Equipment Needed

• Baking sheet
• Sharp knife
• Cutting board
• Serving platter

Instructions

This is where the magic truly happens. The low and slow roasting concentrates the natural sugars in the tomatoes, intensifying their flavor and creating a wonderfully tender, almost jammy texture.

1. Preheat the oven: Begin by preheating your oven to a gentle 275 degrees F. This low temperature is crucial for slow roasting, allowing the tomatoes to soften and caramelize without drying out.
2. Prepare the tomatoes: Take your plum tomatoes and halve them lengthwise. Using a sharp knife, carefully remove the seeds. You want to discard the seeds, but be sure not to remove the cores. The flesh and juice are what we’re after.
3. Arrange for roasting: Line a baking sheet with parchment paper for easier cleanup, though it’s not strictly necessary. Arrange the halved tomatoes cut-sides up in a single layer on the baking sheet. Ensure they have a little breathing room; overcrowding can lead to steaming rather than roasting.
4. Dress the tomatoes: Drizzle the tomatoes evenly with the 1/4 cup of olive oil and the 1 1/2 tablespoons of balsamic vinegar.
5. Season generously: Sprinkle the tomatoes with the minced garlic, the 2 teaspoons of sugar (this helps with caramelization), 1 1/2 teaspoons of kosher salt, and 1/2 teaspoon of black pepper.
6. Roast to perfection: Place the baking sheet into your preheated oven. Roast for 2 hours. During this time, the tomatoes will soften significantly, their juices will concentrate, and they will begin to caramelize around the edges, developing a deep, rich flavor. You’re looking for them to be concentrated and to start showing those beautiful caramelized notes.
7. Cool the tomatoes: Once roasted, carefully remove the baking sheet from the oven. Allow the tomatoes to cool to room temperature directly on the baking sheet. This step is important for both flavor and texture. They will continue to meld and settle as they cool.
8. Prepare the mozzarella: While the tomatoes are cooling, prepare your fresh mozzarella cheese. Cut it into slices that are slightly less than 1/2-inch thick. If your mozzarella slices are larger than the roasted tomatoes, don’t fret. You can cut the mozzarella slices in half to create more manageable pieces that will complement the tomatoes beautifully.
9. Assemble the salad: On your chosen serving platter, begin to layer the cooled roasted tomatoes and the sliced mozzarella. Alternate the tomatoes with the mozzarella for a visually appealing arrangement.
10. Add the basil: Scatter the julienned fresh basil leaves generously over the top of the layered tomatoes and mozzarella. The fresh, bright aroma of the basil will be a beautiful counterpoint to the roasted depth of the tomatoes.
11. Final flourish: Sprinkle lightly with additional salt and pepper to enhance the flavors. Finish with a final light drizzle of olive oil and balsamic vinegar over the entire platter.
12. Serve: Serve at room temperature. This allows all the flavors to meld and be fully appreciated.

Expert Tips & Tricks

The beauty of this recipe is its inherent simplicity, but a few chef-level touches can elevate it even further.

• Tomato Selection: While plum tomatoes are ideal for their lower moisture content and meaty texture, if you can find incredibly ripe and flavorful Roma tomatoes, they will also work beautifully. The key is ripeness and quality.
• Even Roasting: Ensure your tomatoes are cut to a relatively uniform size for even roasting. This will prevent some from becoming mushy while others are still firm.
• Cooling is Key: Resist the urge to assemble this salad while the tomatoes are still warm. Allowing them to cool fully is critical for the flavors to develop and for the texture to reach its peak richness.
• Basil Preparation: For the most vibrant basil flavor and appearance, julienne the leaves just before adding them to the salad. Tearing can bruise the leaves, leading to browning.

Serving & Storage Suggestions

This Roasted Tomato Caprese Salad is a star on its own, but it also plays wonderfully with others.

Serving: Present this stunning salad on a beautiful platter, allowing its colors and textures to be admired. It’s perfect as an appetizer, a side dish for grilled meats or fish, or even as a light lunch served with crusty bread. The contrast between the sweet, concentrated tomatoes and the creamy mozzarella is simply divine.

Storage: While this salad is best enjoyed fresh, any leftovers can be stored. Cover the platter tightly with plastic wrap and refrigerate. It will keep for 1 to 2 days. The flavors will continue to meld in the refrigerator, though the basil may lose some of its vibrancy. It is best served at room temperature, so allow it to sit out for about 30 minutes to an hour before serving if refrigerating. It is not recommended to freeze this salad.

Nutritional Information

Here’s an estimated nutritional breakdown for this flavorful salad. Please note that these are approximations and can vary based on specific ingredient choices and quantities.

Nutrient	Amount per Serving	% Daily Value
Calories	336.6 kcal
Calories from Fat		70%
Total Fat	26.2 g	40%
Saturated Fat	11.2 g	56%
Cholesterol	59.7 mg	19%
Sodium	916.7 mg	38%
Total Carbohydrate	8.5 g	2%
Dietary Fiber	1.6 g	6%
Sugars	5.5 g	21%
Protein	18 g	35%

Variations & Substitutions

While this recipe is perfection in its current form, you can certainly play with it to suit your preferences.

• Add Texture: For a delightful crunch, consider adding toasted pine nuts or slivered almonds just before serving.
• Aged Balsamic: If you have a high-quality aged balsamic vinegar, a little drizzle of that over the finished salad will provide an extra layer of rich, syrupy sweetness.
• Herbal Notes: While basil is classic, a few sprigs of fresh oregano or thyme, added during the roasting process or as a garnish, can offer a different aromatic profile.
• Spicy Kick: For those who enjoy a touch of heat, a pinch of red pepper flakes added during the roasting stage can be a wonderful addition.

FAQs

Q: Why roast the tomatoes for a Caprese salad?
A: Roasting concentrates the natural sugars in the tomatoes, intensifying their flavor and creating a delicious, slightly caramelized sweetness that fresh tomatoes don’t possess.

Q: Can I use cherry tomatoes instead of plum tomatoes?
A: Yes, you can use cherry tomatoes. Halve them and roast them, but be aware they may cook a bit faster due to their smaller size and higher skin-to-flesh ratio.

Q: How do I julienne basil?
A: Stack several basil leaves on top of each other, roll them up tightly like a cigar, and then thinly slice across the roll to create fine ribbons.

Q: What kind of mozzarella is best for this recipe?
A: Fresh mozzarella packed in water (like ciliegine or bocconcini, sliced) is ideal for its creamy texture and mild flavor, which complements the roasted tomatoes beautifully.

Q: Can I make this salad ahead of time?
A: The roasted tomatoes can be made a day in advance and stored in the refrigerator. Assemble the salad with the mozzarella and basil just before serving for the best texture and flavor.

Final Thoughts

This Roasted Tomato Caprese Salad is more than just a recipe; it’s an invitation to slow down and savor the process. It’s a testament to how a little patience in the kitchen can unlock profound flavors and transform familiar ingredients into something truly remarkable. I encourage you to try this elevated classic. It’s a dish that speaks of care, quality, and the sheer joy of good food. Serve it with a crisp white wine or a light rosé, and watch your guests be utterly charmed by its depth and elegance. Don’t forget to share your experience – I’d love to hear how this radiant salad graces your table.