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Epicurious
Bon Appétit

Roasted Cherry Tomato Caprese

By Adam Rapoport

4.6

(17)

Photo of slowroasted tomatoes and fresh mozzarella in oil olive with thyme on a plate next to two sliced of countrystyle...
Roasted Cherry Tomato CapresePhoto by Alex Lau

The classic tomato and mozz summer salad gets a roasty cold-weather makeover.

Recipe information

  • Yield

    4 servings

Ingredients

2 pints cherry tomatoes
4 sprigs thyme
4 garlic cloves, smashed
1/4 cup extra-virgin olive oil
Kosher salt
8 ounces fresh buffalo or cow mozzarella (about 1 ball), room temperature, torn into large pieces
Flaky sea salt
Country-style bread, brushed with oil, toasted in oven (for serving)

Preparation

  1. Step 1

    Preheat oven to 350°F. Toss tomatoes, thyme, garlic, and oil on a rimmed baking sheet to coat and season lightly with kosher salt. Spread out in a single layer and roast until tomatoes are bursting and lightly browned, 40–45 minutes; let cool.

    Step 2

    Arrange mozzarella on a platter and spoon warm tomato mixture with juices over; sprinkle with sea salt. Serve with olive-oil-toasted bread for soaking up all those extra juices.

  2. Do Ahead

    Step 3

    Tomatoes can be roasted 1 day ahead. Cover and chill. Gently reheat before using.

TagsItalianEuropeanItalian AmericanCherry TomatoTomatoVegetableMozzarellaCheeseDairyStarterSnackSideGluten FreeNut FreeVegetarian5 Ingredients or FewerEasyQuickRoastBon Appétit

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