Slow Roasted Tomato Caprese Salad

The classic Caprese flavor combination gets a twist with slow roasted tomatoes, which brings out a deeper flavor and sweetness from the tomatoes.
Course Appetizer
Cuisine American
Keyword slow roasted tomatoes, tomato caprese
Prep Time 5 minutes
Cook Time 2 hours
Total Time 2 hours 5 minutes
Servings 4
Calories 204kcal


  • 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


  • Preheat the oven to 250 degrees F.
  • 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.
  • Spoon about 1/2 to 3/4 tsp of balsamic onto each tomato slice, making sure to bathe the entire top.
  • Roast the tomatoes for 2 hours, until they soften up and contract a bit.
  • 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!


Calories: 204kcal | Carbohydrates: 5g | Protein: 13g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 45mg | Sodium: 360mg | Fiber: 1g | Sugar: 3g