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Roasted Tomato Caprese Salad

Jackie

"A new spin on the typical Caprese salad!"
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Ingredients

2 h 45 m servings 346 cals
Original recipe yields 6 servings

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Directions

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  1. Preheat oven to 275 degrees F (135 degrees C).
  2. Arrange tomatoes, cut sides up, on a baking sheet. Drizzle with 1/4 cup olive oil and 1 1/2 tablespoon balsamic vinegar and sprinkle with garlic, sugar, sea salt, and black pepper.
  3. Roast tomatoes in the preheated oven until they begin to turn brown and the juices become thick and sticky, about 2 hours. Let tomatoes cool to room temperature.
  4. Place tomato halves and slices of mozzarella cheese onto a serving platter, alternating tomatoes and cheese to make an attractive pattern; sprinkle salad with basil. Drizzle with 1 tablespoon extra-virgin olive oil and 1 1/2 teaspoon balsamic vinegar.

Nutrition Facts


Per Serving: 346 calories; 28 g fat; 7.4 g carbohydrates; 14.4 g protein; 60 mg cholesterol; 167 mg sodium. Full nutrition

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Reviews

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Delicious! Make this and make it often. I served this with a balsamic glaze. It vanished in a hot second.

VERY NICE SIDE DISH. I put a single layer, but could use more, tomato slices in a foil pie plate and BBQ. Used all ingredients. Sugar is important. It is what changes the recipe flavour from ot...

This was an awesome recipe. I’ve made it at least 10 times since June. It was a huge hit with everyone I made it for.