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Roasted Tomato Caprese Salad by Barefoot Contessa

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“Saw Ina Garten making this salad and as I was going to make the regular caprese salad for dinner tomorrow I switched gears and decided this was just to fabulous not to try....a different swing on a great salad.”
READY IN:
2hrs 30mins
SERVES:
6
YIELD:
1 platter
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat the oven to 275 degrees F.
  2. Halve the tomatoes lengthwise, seeds removed, not cores.
  3. 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 tespoons salt, and 1/2 teaspoon pepper. Roast for 2 hours or until the tomatoes are concentrated and begin to caramelize.
  4. Allow the tomotes to cool to room tempeture.
  5. 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.
  6. Sprinkle lightly with salt and pepper and drizzle lightly with olive oil and balsamic vinegar. Serve at room temperature.

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