Roasted Cherry Tomato Caprese Salad Recipes

ROASTED CHERRY TOMATOES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Whisk olive oil, balsamic vinegar, salt, and pepper in a large bowl. Add cherry tomatoes; toss to coat.
• Spread cherry tomatoes in an even layer on a rimmed baking sheet.
• Roast until skins are slightly shriveled, 35 to 40 minutes.

ROASTED CHERRY TOMATO CAPRESE SALAD

Steps:

• Preheat your oven to 180 Degrees C (355F).
• Wash and dry the tomatoes, halve any that are large. Pierce the whole tomatoes with the tip of a sharp knife. It will prevent them from bursting in the oven.
• Place the tomatoes in a medium-size bowl.Add the crushed garlic, olive oil, sugar, dried oregano and salt and toss together.
• Turn onto a rimmed baking tray and place in the preheated oven.Bake the tomatoes for about 30 minutes or until they begin to caramelise.Remove the tray from the oven and set aside to cool.
• When cool, remove the crushed garlic. Arrange the tomatoes on a serving platter with the torn mozzarella and the basil leaves. Pour the roasting juices over the tomatoes.
• Add a sprinkle of good quality sea salt flakes just before serving.Serve as an appetiser with crusty bread to mop up the juices, or serve as a side dish - See Note 6.Also delicious served with a drizzle of our Balsamic Glaze.

ROASTED TOMATO CAPRESE SALAD

Steps:

• 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.

ROASTED CAPRESE SALAD

Steps:

• For the tomatoes: Preheat the oven to 400 degrees F.
• On a large rimmed baking sheet, combine the cherry tomatoes, cocktail tomatoes and Roma or Campari tomatoes. Drizzle with the oil and scatter the torn basil over the top. Season with the salt and toss well to coat. Roast until the tomatoes are lightly browned and beginning to give off their juices, 30 to 35 minutes. Allow to cool slightly.
• For the salad: Arrange the tomatoes on a large platter. Tear the burrata over the top. Scatter the arugula and basil over the top and drizzle with the oil. Finish with the flake salt and black pepper, if desired.

ROASTED TOMATOES AND BURRATA CAPRESE SALAD

Steps:

• Preheat oven or toaster oven to 400 degrees F. On a small sheet pan lined with Reynolds Wrap® Aluminum Foil, toss the tomatoes and garlic with 1 tablespoon of the olive oil.
• Add salt and pepper and toss to coat. Roast in oven for 15 minutes.
• Transfer the warm tomatoes to a serving platter.
• Drain the water from the burrata cheese or mozzarella balls. Add cheese to the warm tomatoes.
• Drizzle with the olive oil and balsamic vinegar then season with the kosher salt and freshly ground pepper. Toss gently to coat if desired.
• Gently tear the basil leaves into smaller pieces and scatter over the salad and serve.