Roasted Cherry Tomato Caprese Salad

This Roasted Cherry Tomato Caprese Salad is certain to become a favourite. It is light, full of flavour and so easy to make. Enjoy it as an appetiser or as a side dish. Don’t miss the opportunity to mop up the delicious juices with some crusty bread.

Course Appetiser, Side Dish

Cuisine Italian Inspired

Prep Time 15

Cook Time 40

Cooling Time 30

Total Time 1 25

Servings people

Calories 263kcal

Author Alexandra Cook - It's Not Complicated Recipes

Ingredients

500 g (18 oz) cherry tomatoes – or grape tomatoes
3 cloves garlic - gently crushed, but left whole
¼ cup (60 ml) extra virgin olive oil
1 teaspoon white granulated sugar
½ teaspoon dried oregano
¼ teaspoon sea salt flakes + additional when serving See Note 1
170 g (6 oz) fresh mozzarella ball - torn into pieces
¼ cup fresh basil leaves - use smaller leaves or gently tear larger ones

Instructions

Preheat your oven to 180 Degrees C (355 F).
Wash the tomatoes and thoroughly dry them. Cut them in half if they are large. Smaller ones can be kept whole, but we recommend piercing them with a knife to stop them from bursting.
Place the tomatoes in a medium-size bowl.
Add the garlic, olive oil, sugar, dried oregano and salt and toss together.
Turn into a non-reactive baking dish and place in the preheated oven. (See Note 2)
Roast the tomatoes for about 30-40 minutes or until they begin to caramelise.
Remove the tray from the oven and set aside to cool.
When cool, remove the garlic. Arrange the tomatoes on a serving platter with the torn mozzarella and the basil leaves. Pour the roasting juices over the tomatoes.
Add a sprinkle of good quality sea salt flakes just before serving.
Serve as an appetiser with crusty bread to mop up the juices, or serve as a side dish.
Option, but this recipe is also delicious served with a drizzle of our Balsamic Glaze.

Video

Notes

1. Seasoning: adjust the seasoning to your liking – we recommend using sea salt and freshly ground black pepper.
2. Reactive pans: may be made from copper, aluminium or cast iron and react with acidic foods, such as tomatoes. They may alter the colour and flavour of the food cooked in them. Non-reactive pans are those which are ceramic, stainless steel, glass or enamelled.
3. Storage: the roasted tomatoes can be kept in the fridge in an airtight container for up to three days. Do not serve the tomatoes cold from the fridge; their flavours will be dulled. We recommend assembling the salad shortly before you wish to serve it.

Nutrition