Roasted Tomato Caprese
Olive oil, mozzarella, and tomatoes are a match made by the culinary gods. By combining these fresh flavors, you get an authentic taste of Italy. When homegrown tomatoes aren’t available, roasting cherry tomatoes in this way offers a delicious alternative. I usually double or triple the amount of tomatoes so I have some ready to brighten up pasta, soup, or stew. They stay fresh in the refrigerator for up to 5 days.
Roasted Tomato Caprese
Serves 2 to 4, depending on accompaniments
Prep time: 10 minutes
Cook time: 35 minutes
Ingredients
8 ounces (226 grams) cherry tomatoes, halved
1/2 teaspoon (2.5 milliliters) salt
pinch of sugar
8 ounces (225 grams) fresh buffalo mozzarella, sliced
1/3 cup (75 grams) extra virgin olive oil (plus more for dipping bread)
2 sprigs basil, chiffonade cut, reserve a bud for garnish
crusty sourdough bread, sliced
Preheat oven to 350° F (176°C). Toss cut tomatoes, salt, and pinch of sugar in a non-stick baking sheet large enough to hold tomatoes in a single layer. Turn tomatoes cut side down and place the baking sheet in the middle of the oven. Roast for 25 minutes, then remove from oven and flip them over.
Increase oven temperature to 425°F (218°C). Roast for an additional 10 minutes or so until the tomato juices turn into syrup. Be careful not to let the tomatoes burn. Remove from oven and transfer the tomatoes and any juices to a bowl to cool. They are best served within a few hours but can be roasted up to 5 days in advance, stored covered in the refrigerator, and brought to room temperature before serving.
To serve, arrange sliced mozzarella on a platter, fold basil into the tomatoes, and arrange tomatoes over or around the cheese. Drizzle with olive oil. Offer bread and a small bowl of olive oil for dipping. Divine!
About Molesini Wine Club
I created this recipe for the Molesini Wine Club to include in virtual tasting notes with wine shipments. Based in Cortona, Tuscany, the Molesini Wine Club features Italian wines that are usually unavailable outside of Europe. Marco and Paolo Molesini work closely with over 1,000 producers across Italy to ensure they acquire the best labels from small producers making exceptional boutique wines. Join them as they guide you through Tuscany, Piedmont, Sicily, and many lesser-known wine regions of their country. Members can customize shipments, select a tier that best suits their palate, and gain exclusive access to Italy's most stunning wines. As a member of the Molesini Wine Club, you become part of the Molesini family, and we invite you to join us in this experience. For more information, please visit the Molesini Wine Club website.
Sally Uhlmann’s passion for cooking led her to publish a memoir-style cookbook, “Just Cook with Sally.” She splits her time between the States and her farmhouse in Cortona, Italy, when she is not traveling the world. Sally cooks, develops recipes, and writes stories—mostly about the intersection of food, travel, and her life.
