Roasted tomato caprese salad

  • Time cooking: 1 hour
  • Yield Serves 6


    1 1/2 pounds cherry tomatoes
    1 1/2 tablespoons olive oil
    1 teaspoon maple syrup
    11/2 teaspoons balsamic vinegar
    1/4 teaspoon sugar
    Kosher salt and freshly ground black pepper
    1 pound small fresh mozzarella balls (bocconcini), halved
    1/4 cup basil leaves, finely sliced
    1 teaspoon grated zest from 1 lemon


    Heat oven to 375F. Add cherry tomatoes, olive oil, maple syrup, balsamic vinegar, and sugar to 9 by 13 inch baking dish. Toss to combine. Roast until just starting to char, about 40 minutes, tossing occasionally to cook evenly.
    Remove from oven and cool 5 to 10 minutes. Transfer tomatoes along with any any accumulated juices to large bowl. Add mozzarella and basil. Gently toss to combine. Add lemon zest then season with salt and pepper. Toss again and serve.
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