Best Roasted Tomatoes And Burrata Caprese Salad Recipes

ROASTED TOMATO CAPRESE SALAD

Roasted Tomato Caprese Salad image

Provided by Ina Garten

Time 2h38m

Yield 6 servings

Number Of Ingredients 8

Ingredients

12 plum tomatoes, halved lengthwise, seeds (not cores) removed
1/4 cup good olive oil, plus more for drizzling
1 1/2 tablespoons balsamic vinegar
2 large garlic cloves, minced
2 teaspoons sugar
Kosher salt and freshly ground black pepper
16 ounces fresh salted mozzarella
12 fresh basil leaves, julienned

Steps:

Preheat the oven to 275 degrees F.
Arrange the tomatoes on a sheet pan, cut sides up, in a single layer. Drizzle with 1/4 cup of olive oil and the balsamic vinegar. Sprinkle with the garlic, sugar, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper. Roast for 2 hours until the tomatoes are concentrated and begin to caramelize. Allow the tomatoes to cool to room temperature.
Cut the mozzarella into slices slightly less than 1/2-inch thick. If the slices of mozzarella are larger than the tomatoes, cut the mozzarella slices in half. Layer the tomatoes alternately with the mozzarella on a platter and scatter the basil on top. Sprinkle lightly with salt and pepper and drizzle lightly with olive oil. Serve at room temperature.

ROASTED TOMATOES AND BURRATA CAPRESE SALAD

Roasted Tomatoes and Burrata Caprese Salad image

Savor the classic Caprese flavors of mozzarella and balsamic from Heidi Larsen of Foodie Crush and enjoy this tasty salad all year round.

Provided by Reynolds Kitchens(R)

Categories Trusted Brands: Recipes and Tips Reynolds®

Time 25m

Yield 2

Number Of Ingredients 8

Ingredients

2 cups cherry tomatoes
4 cloves garlic
3 tablespoons extra virgin olive oil, divided
½ teaspoon kosher salt and pepper
8 ounces burrata cheese balls or small fresh mozzarella balls such as Ciliegine
2 teaspoons balsamic vinegar
¼ cup fresh basil leaves
Reynolds Wrap® Aluminum Foil

Steps:

Preheat oven or toaster oven to 400 degrees F. On a small sheet pan lined with Reynolds Wrap® Aluminum Foil, toss the tomatoes and garlic with 1 tablespoon of the olive oil.
Add salt and pepper and toss to coat. Roast in oven for 15 minutes.
Transfer the warm tomatoes to a serving platter.
Drain the water from the burrata cheese or mozzarella balls. Add cheese to the warm tomatoes.
Drizzle with the olive oil and balsamic vinegar then season with the kosher salt and freshly ground pepper. Toss gently to coat if desired.
Gently tear the basil leaves into smaller pieces and scatter over the salad and serve.

Nutrition Facts : Calories 546.9 calories, Carbohydrate 9.8 g, Cholesterol 80 mg, Fat 44.8 g, Fiber 1.8 g, Protein 17.8 g, SaturatedFat 18.9 g, Sodium 775.9 mg, Sugar 0.8 g

ROASTED CAPRESE SALAD

Roasted Caprese Salad image

Provided by Giada De Laurentiis

Categories side-dish

Time 45m

Yield 6 servings

Number Of Ingredients 12

Ingredients

1 cup cherry tomatoes
One 10-ounce container cocktail tomatoes, halved
4 Roma or Campari tomatoes, halved
3 tablespoons olive oil
4 sprigs fresh basil, torn
3/4 teaspoon kosher salt
One 8-ounce container burrata cheese
1/2 cup baby arugula leaves
1/3 cup fresh basil leaves, torn
1 tablespoon olive oil
1/2 teaspoon flake salt
Freshly ground black pepper, optional

Steps:

For the tomatoes: Preheat the oven to 400 degrees F.
On a large rimmed baking sheet, combine the cherry tomatoes, cocktail tomatoes and Roma or Campari tomatoes. Drizzle with the oil and scatter the torn basil over the top. Season with the salt and toss well to coat. Roast until the tomatoes are lightly browned and beginning to give off their juices, 30 to 35 minutes. Allow to cool slightly.
For the salad: Arrange the tomatoes on a large platter. Tear the burrata over the top. Scatter the arugula and basil over the top and drizzle with the oil. Finish with the flake salt and black pepper, if desired.