Roasted Tomoto Caprese Salad Recipes
ROASTED CAPRESE SALAD
Provided by Giada De Laurentiis
Categories side-dish
Time 45m
Yield 6 servings
Number Of Ingredients 12
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 TOMATO CAPRESE SALAD
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
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 CHERRY TOMATO CAPRESE
The classic tomato and mozz summer salad gets a roasty cold-weather makeover.
Provided by Adam Rapoport
Categories Bon Appétit Tomato Mozzarella Roast Thyme Salad Side Garlic
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F. Toss tomatoes, thyme, garlic, and oil on a rimmed baking sheet to coat and season lightly with kosher salt. Spread out in a single layer and roast until tomatoes are bursting and lightly browned, 40-45 minutes; let cool.
- Arrange mozzarella on a platter and spoon warm tomato mixture with juices over; sprinkle with sea salt. Serve with olive-oil-toasted bread for soaking up all those extra juices.
- Do Ahead
- Tomatoes can be roasted 1 day ahead. Cover and chill. Gently reheat before using.
ROASTED TOMATO CAPRESE SALAD BY BAREFOOT CONTESSA
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.
Provided by CIndytc
Categories < 4 Hours
Time 2h30m
Yield 1 platter, 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 275 degrees F.
- Halve the tomatoes lengthwise, seeds removed, not cores.
- 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.
- Allow the tomotes to cool to room tempeture.
- 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 and balsamic vinegar. Serve at room temperature.
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ROASTED TOMATO CAPRESE RECIPE | BON APPéTIT
2017-10-17 Step 1. Preheat oven to 350°. Toss tomatoes, thyme, garlic, and oil on a rimmed baking sheet to coat and season lightly with kosher salt. Spread …
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4.8/5 (22)Estimated Reading Time 2 minsServings 4
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- Preheat oven to 350°. Toss tomatoes, thyme, garlic, and oil on a rimmed baking sheet to coat and season lightly with kosher salt. Spread out in a single layer and roast until tomatoes are bursting and lightly browned, 40–45 minutes; let cool.
- Arrange mozzarella on a platter and spoon warm tomato mixture with juices over; sprinkle with sea salt. Serve with olive-oil-toasted bread for soaking up all those extra juices.
BAREFOOT CONTESSA | ROASTED TOMATO CAPRESE SALAD
12 fresh basil leaves, julienned. Preheat the oven to 275 degrees. Arrange the tomatoes on a sheet pan, cut sides up, in a single layer. Drizzle with the olive …
From barefootcontessa.com
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- Arrange the tomatoes on a sheet pan, cut sides up, in a single layer. Drizzle with the olive oil and balsamic vinegar. Sprinkle with the garlic, sugar, 1½ teaspoons salt, and ½ 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 ½ 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.
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