Roasted Caprese Salad with Fresh Basil – Dana Shortt Gourmet

Roasted Caprese Salad with Fresh Basil


  • 8 plum tomatoes, halved lengthwise, seeds (not cores) removed
  • 3 tablespoons DANA’S Tuscan Herb infused olive oil, plus more for drizzling
  • 2 tablespoons DANA’S 18 year old Traditional balsamic vinegar, plus more for drizzling
  • 2 small garlic cloves, minced
  • 1 teaspoon sugar
  • kosher salt and freshly ground black pepper
  • 16 ounces fresh salted mozzarella
  • 8-12 fresh basil leaves, julienned or torn


  1. Preheat the oven to 300° F.
  2. Place the tomatoes in a bowl and toss with the olive oil, balsamic vinegar, minced garlic, sugar, 1 teaspoon salt and ¼ teaspoon pepper. Arrange the tomatoes on a parchment-lined baking sheet (cut sides up), in a single layer. Roast for 1½ – 2 hours until the tomatoes shrink and begin to caramelize. Remove from oven and allow the tomatoes to cool to room temperature.
  3. Cut the mozzarella into slices (half or full sizes depending on the size of the mozzarella). Layer the tomatoes alternately with the mozzarella on a platter and scatter the basil on top. Sprinkle lightly with salt and pepper and drizzle with additional olive oil and balsamic vinegar. Serve at room temperature with fresh bread.