Roasted Tomatoes Caprese Recipes

ROASTED TOMATO CAPRESE SALAD

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.

ROASTED TOMATOES CAPRESE

Steps:

• Preheat the oven to 400°F and coat a shallow baking pan with nonstick spray.
• Remove the cores from the tomatoes and cut away a very thin slice from both the top and bottom of each to expose the flesh.
• Cut each tomato into 3 thick slices (about 5/8-inch) and arrange them on the prepared baking pan.
• Combine the olive oil and garlic in a small bowl and brush some onto each slice of tomato, then season with salt and pepper.
• Roast until the tomatoes are tender and the skins are slightly wrinkled, 9 to 12 minutes.
• Remove from the oven, top with mozzarella, then continue roasting until the cheese is nicely melted, 2 to 3 minutes longer.
• Top with the chopped basil and serve immediately.

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 TOMATO CAPRESE

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.

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.