Roasted Caprese Tomatoes With Basil Dressing Recipes

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ROASTED TOMATO CAPRESE SALAD



Roasted Tomato Caprese Salad image

Provided by Ina Garten

Categories     side-dish

Time 2h38m

Yield 6 servings

Number Of Ingredients 8

12 plum tomatoes, halved lengthwise, seeds (not cores) removed
1/4 cup good olive oil, plus more for drizzling
1 1/2 tablespoons balsamic vinegar
2 large garlic cloves, minced
2 teaspoons sugar
Kosher salt and freshly ground black pepper
16 ounces fresh salted mozzarella
12 fresh basil leaves, julienned

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 TOMATO CAPRESE SALAD



Roasted Tomato Caprese Salad image

A new spin on the typical Caprese salad!

Provided by Jackie

Categories     Salad     Vegetable Salad Recipes     Tomato Salad Recipes

Time 2h45m

Yield 6

Number Of Ingredients 11

8 roma (plum) tomatoes, halved lengthwise and seeded
¼ cup extra-virgin olive oil
1 ½ tablespoons balsamic vinegar
1 ½ teaspoons minced garlic
2 teaspoons white sugar
sea salt to taste
ground black pepper to taste
1 (16 ounce) package fresh salted mozzarella cheese, sliced 1/4-inch thick
8 leaves fresh basil, cut in very thin strips
1 tablespoon extra-virgin olive oil, or to taste
1 ½ teaspoons balsamic vinegar, or to taste

Steps:

  • Preheat oven to 275 degrees F (135 degrees C).
  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 345.8 calories, Carbohydrate 7.4 g, Cholesterol 59.5 mg, Fat 28 g, Fiber 1.1 g, Protein 14.4 g, SaturatedFat 12.5 g, Sodium 167.2 mg, Sugar 6 g

ROASTED TOMATO CAPRESE



Roasted Tomato Caprese image

Provided by Food Network

Categories     appetizer

Time 1h45m

Yield 6 servings

Number Of Ingredients 13

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

Steps:

  • 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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