Slow Roasted Tomato Caprese Salad

Oven Roasted Tomatoes

Have you ever picked up the most beautiful, bright red, unblemished, perfect tomatoes from the store….

only to get home, take a little bite, and find out that they’re not so great?

It’s such a letdown.

I mean, they just looked so darned good, right?

These tomatoes still have hope, my friends.

This is a time when you may not make fresh tomato caprese, but rather, a slow roasted tomato caprese instead.

Roasting helps tomatoes out by intensifying and concentrating the flavors.

Balsamic Roasted Tomatoes

And it gets better when you slow roast them with a little aged balsamic, because the balsamic gives the tomatoes a little sweetness to counterbalance the tomato’s acidity.

The full recipe is below, but if you’re looking for a little more caprese action, these are my other caprese favorites:

Caprese Pasta Salad Recipe

Caprese Burgers with Sundried Tomato Relish Recipe


Slow Roasted Tomato Caprese Salad


  • 1/2 lb on-the-vine tomatoes
  • 1/2 lb ball of fresh mozzarella
  • about 2 tbsp good quality aged balsamic vinegar
  • 15 leaves of basil
  • extra virgin olive oil, for drizzling
  • flaky sea salt
  • freshly cracked black pepper


  1. Preheat the oven to 250 degrees F.
  2. Slice the tomatoes into thick slices, about 1/2 inch thick. Lay them on a baking sheet and give them a little showering of salt and pepper.
  3. Spoon about 1/2 to 3/4 tsp of balsamic onto each tomato slice, making sure to bathe the entire top.
  4. Roast the tomatoes for 2 hours, until they soften up and contract a bit.
  5. Carefully scoop the tomatoes up with a spatula, and layer them with a slice of mozzarella, and basil leaves. Drizzle with olive oil and sprinkle with a little flaky sea salt, to taste. Enjoy with crusty baguette, or all by itself!
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