Roasted Tomatoes Caprese

The fresh flavors of a Caprese salad are a real treat during the summer when tomatoes are at their peak, but this recipe is a nice off-season option. Thick slices of tomato are brushed with garlic-oil, roasted until tender, then topped with fresh mozzarella and basil. They make a good accompaniment for simple entrées like grilled steak, chicken or fish.

Roasted Tomatoes Caprese

Roasted Tomatoes Caprese

Yield: 4 servings
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

This hot version of a Caprese salad is made with sliced tomatoes, garlic, olive oil, fresh mozzarella and chopped basil.


  • 4 large tomatoes
  • 1-1/2 tablespoons olive oil
  • 1 clove garlic, pressed
  • Salt and freshly ground black pepper
  • 3 to 4 ounces fresh mozzarella, thinly sliced
  • 2 tablespoons fresh basil, finely chopped


  1. Preheat the oven to 400°F and coat a shallow baking pan with nonstick spray.
  2. Remove the cores from the tomatoes and cut away a very thin slice from both the top and bottom of each to expose the flesh.
  3. Cut each tomato into 3 thick slices (about 5/8-inch) and arrange them on the prepared baking pan.
  4. Combine the olive oil and garlic in a small bowl and brush some onto each slice of tomato, then season with salt and pepper.
  5. Roast until the tomatoes are tender and the skins are slightly wrinkled, 9 to 12 minutes.
  6. Remove from the oven, top with mozzarella, then continue roasting until the cheese is nicely melted, 2 to 3 minutes longer.
  7. Top with the chopped basil and serve immediately.