Recipe courtesy of Ina Garten
Recipe courtesy of Ina Garten
Episode:
Oven Rules
Roasted Tomato Caprese Salad
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- Level: Easy
- Total: 2 hr 38 min
- Prep: 8 min
- Inactive: 30 min
- Cook: 2 hr
- Yield: 6 servings
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- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 342
- Total Fat
- 26 g
- Saturated Fat
- 11 g
- Carbohydrates
- 10 g
- Dietary Fiber
- 2 g
- Sugar
- 6 g
- Protein
- 18 g
- Cholesterol
- 60 mg
- Sodium
- 505 mg
- Level: Easy
- Total: 2 hr 38 min
- Prep: 8 min
- Inactive: 30 min
- Cook: 2 hr
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 342
- Total Fat
- 26 g
- Saturated Fat
- 11 g
- Carbohydrates
- 10 g
- Dietary Fiber
- 2 g
- Sugar
- 6 g
- Protein
- 18 g
- Cholesterol
- 60 mg
- Sodium
- 505 mg
Ingredients
Directions
- Preheat the oven to 275 degrees F.
- Arrange the tomatoes on a sheet pan, cut sides up, in a single layer. Drizzle with 1/4 cup of olive oil and the balsamic vinegar. Sprinkle with the garlic, sugar, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper. 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 slices slightly less than 1/2-inch thick. If the slices of mozzarella are larger than the tomatoes, cut the mozzarella slices in half. Layer the tomatoes alternately with the mozzarella on a platter and scatter the basil on top. Sprinkle lightly with salt and pepper and drizzle lightly with olive oil. Serve at room temperature.
