Recipe courtesy of Salt Kitchen and Fine Foods

Roasted Tomato Caprese

  • Level: Easy
  • Total: 1 hr 45 min
  • Prep: 25 min
  • Cook: 1 hr 20 min
  • Yield: 6 servings
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4 cloves garlic

1 cup packed fresh basil leaves

1/2 cup freshly grated Parmesan

1 cup good olive oil

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1 lemon, zested and juiced

4 large Roma tomatoes 

4 tablespoons olive oil

Salt and freshly ground black pepper

Salt and freshly ground black pepper 

3 thin slices prosciutto, sliced into ribbons

2 large balls fresh buffalo mozzarella, sliced into 6 rounds


For the pesto: In a food processor chop the garlic and basil and puree until chopped finely. Add in the remaining ingredients and puree until smooth. Set aside until ready to use.

For the tomatoes: Preheat the oven to 375 degrees F. Slice the tomatoes into 3 pieces, each about 1/2-inch thick, being sure to slice off the tops and bottoms. Toss with olive oil, salt and pepper and then place onto a foil-lined baking sheet. Bake for 45 minutes to 1 hour. Set a side to cool. For the prosciutto: Slice the prosciutto into ribbons and bake in a 350 degree F oven until crispy. About 20 minutes.

To plate: Place 2 slices roasted tomato caddy-wompus on your plate, top with fresh buffalo mozzarella, pesto and the crispy prosciutto.

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