Roasted Caprese Salad

Baking Nana 784

"Slow roasted tomatoes bring an intense flavor to this amazing dish. This recipe is adapted from Ina Garten's recipe - "Roasted Tomato Caprese Salad""
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6 servings
Serving size has been adjusted!

Original recipe yields 6 servings



  • Prep

  • Cook

  1. Preheat oven to 275
  2. Halve the tomatoes and remove seeds. Place on parchment lined baking sheet cut side up.
  3. Sprinkle the tomatoes with olive oil, balsamic, salt and pepper.
  4. Mince garlic and sprinkle over the tomatoes
  5. Sprinkle with sugar.
  6. Roast at 275 for at least 2 hours.
  7. Slice mozerella, alternate slices of tomatoes and cheese on a platter.
  8. Cut basil and sprinkle on the tomatoes and cheese. Add salt and pepper and a bit more olive oil.
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Just absolutely an outstanding Caprese salad. Slow roasting the tomatoes with a small amount of sugar, balsamic vinegar, salt, pepper and garlic is genius! I could eat this everyday. Thank you N...

so good, brought it to a graduation party everyone loved it. I think its the roasting of the tomatoes that makes this recipe a hit! will make again and again and again....