Roasted Tomato Caprese Salad

Roasted Tomato Caprese Salad

1 Review 2 Pics
  • Prep

    15 m
  • Cook

    2 h
  • Ready In

    2 h 45 m
Jackie
Recipe by  Jackie

“A new spin on the typical Caprese salad!”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

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Directions

  1. Preheat oven to 275 degrees F (135 degrees C).
  2. Arrange tomatoes, cut sides up, on a baking sheet. Drizzle with 1/4 cup olive oil and 1 1/2 tablespoon balsamic vinegar and sprinkle with garlic, sugar, sea salt, and black pepper.
  3. Roast tomatoes in the preheated oven until they begin to turn brown and the juices become thick and sticky, about 2 hours. Let tomatoes cool to room temperature.
  4. Place tomato halves and slices of mozzarella cheese onto a serving platter, alternating tomatoes and cheese to make an attractive pattern; sprinkle salad with basil. Drizzle with 1 tablespoon extra-virgin olive oil and 1 1/2 teaspoon balsamic vinegar.

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Review (1)

Rate This Recipe
Baking Nana
7

Baking Nana

Delicious! Makes this and make it often. I served this with a balsamic glaze. It vanished in a hot second.

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 346 cal
  • 17%
  • Fat
  • 28 g
  • 43%
  • Carbs
  • 7.4 g
  • 2%
  • Protein
  • 14.4 g
  • 29%
  • Cholesterol
  • 60 mg
  • 20%
  • Sodium
  • 167 mg
  • 7%

Based on a 2,000 calorie diet

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Tomato, Basil, and Feta Salad

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Baked Caprese Salad