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✨ Before You Begin
✨ Use ripe tomatoes — roasting concentrates flavor, but starting with good tomatoes makes all the difference.
✨ Line your pan with parchment or foil for easy cleanup (future you will be grateful).
✨ Let the tomatoes cool slightly before assembling so the mozzarella doesn’t melt completely.
✨ Finish with fresh basil after roasting for the brightest flavor.
Roasted Tomato Caprese Salad Ingredients + Key Notes
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Cherry or Grape Tomatoes: Smaller tomatoes roast evenly and get beautifully blistered without turning mushy.
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Fresh Mozzarella (Pearls or Sliced): Look for fresh mozzarella packed in water for the creamiest texture.
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Extra Virgin Olive Oil: Use a good-quality olive oil — it carries the flavor of the entire dish.
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Fresh Basil: Tear it by hand instead of chopping to avoid bruising and bitterness.
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Balsamic Glaze: This adds sweetness and tang without making the salad watery like regular balsamic can.
⭐ Pro Tips
⭐ Roast Until They Just Burst
Let the tomatoes roast until the skins split and the juices concentrate, but don’t push them so far that they collapse completely. That sweet spot gives you jammy centers with a little structure — similar to the technique used in Simple Roasted Peppers on gonnawantseconds.com.
⭐ Assemble While Warm (Not Hot)
Warm tomatoes gently soften the mozzarella without melting it into a puddle. It’s the same balance you want when layering salads like Mediterranean Pasta Salad from gonnawantseconds.com — cohesive, but still distinct.
⭐ Serve It Multiple Ways
This isn’t just a side salad. Spoon it over grilled chicken, tuck it into toasted bread, or serve it alongside Honey Glazed Salmon from gonnawantseconds.com for an easy, restaurant-style plate.
🥣 How to Make Roasted Tomato Caprese Salad
Start by cranking your oven to 400°F — hot enough to roast, not dry. Toss your tomatoes with olive oil and a pinch of salt, spread them out on a lined baking sheet, and roast until they’re blistered, soft, and smell incredible. Let them cool just a bit, then gently transfer them to a serving dish.
Nestle in the mozzarella, scatter fresh basil over the top, and finish with a drizzle of balsamic glaze and extra olive oil. That’s it — no complicated steps, no fancy equipment, just solid, reliable flavor.
🔬 The Science!
Why Roasting Tomatoes Changes Everything!
Roasting tomatoes drives off excess moisture and concentrates their natural sugars through caramelization. That’s why they taste sweeter, richer, and more “savory” than raw tomatoes — and why this salad holds up so much better on a buffet or dinner table.
What to Serve With Roasted Tomato Caprese Salad
Mains This Salad Pairs Well
Million Dollar Chicken, Steak Pizzaiola, Crockpot Pork Tenderloin, or Honey Garlic Salmon all love the fresh acidity here.
Fresh + Crispy
Pair with another light salad like a simple House Salad or Strawberry Spinach Salad to keep the meal balanced.
Sweet Finishes (for a Dessert Spread)
Finish with something easy and nostalgic like Apple Cobbler, White Chocolate Coconut Cookies, Frosted Fudge Brownies, or Heaven on Earth Cake.
Storing + Reheating + Make-Ahead Tips
Storing
- Keep covered at room temperature up to 2 days. The flavors actually deepen as it sits.
Reheating
- If you prefer it warm, gently reheat the tomatoes only, then add fresh mozzarella and basil afterward.
Freezing
- Not recommended — fresh mozzarella doesn’t thaw well and the texture will suffer.
Make-Ahead Tips
- Roast the tomatoes early, then assemble right before serving for the best presentation and texture.
✦ Frequently Asked Questions
✦ Can I make this ahead of time?
Yes — roast the tomatoes up to a day ahead and store them covered. Assemble with mozzarella and basil just before serving for best texture.
✦ Should this be served warm or cold?
Either works! Warm is cozy and comforting, while room temperature is perfect for potlucks and summer meals.
✦ Can I use regular balsamic vinegar?
You can, but balsamic glaze gives better control and won’t water down the salad.
Still have questions? Drop them in the comments — I love helping you cook + bake with confidence! 💗
More Fresh + Flavorful Recipes You’ll Love
Roasted Tomato Caprese Salad
Ingredients
- 12 plum tomatoes halved lengthwise, seeded and cored
- 1/4 cup good quality olive oil plus more for drizzling
- 1 1/2 tablespoons Balsamic vinegar
- 4 cloves garlic minced
- 2 teaspoons sugar
- to taste salt
- to taste black pepper
- 16 ounces fresh Mozzarella salted
- 12 fresh basil leaves julienned
Instructions
- Preheat oven to 275ºF (135ºC).
- Arrange tomatoes on a sheet pan, cut side up, in a single layer. Drizzle with olive (1/4 cup) oil and balsamic vinegar (1 1/2 tablespoons).
- Sprinkle with garlic (4 cloves), sugar (2 teaspoons), 1 1/2 teaspoon of salt and 1/2 teaspoon pepper. Roast for 2 hours until the tomatoes are concentrated and begin to caramelize. Allow 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 them in half so they are approximately the same size. 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 olive oil ( I didn't do this cuz I didn't want the extra calories and it was still fabulous ). Serve at room temperature.
Fans Also Made:
Nutrition
Source: Ina Garten









No one does it better then our Ina…this salad lookd amazing and I have heard that by roasted tomatoes this time of year it brings back their flavor…I will have to try this as we love tomatoes and mozzeralla….Her show today was great…she made this wonderful looking French toasted sandwich things served up with a little salad…I Love Ina!!!
that tomato caprese looks amazing. one of my favs. i just might attempt that. oh, who am i kidding? i stink in the kitchen. thanks for stopping by my blog. i think you are right about the crock-pot and i think i will take the plunge. take care.
This makes me miss my grill… I have a grilling recipe similar to this, topped with grilled peppers…
Ah, summer memories, when there is 10 inches of snow and 5 degrees cold outside
sigh
Hello beautiful Kathleen! I saw this recipe on your blog this morning and in the afternoon I went out and bought the ingredients! I'm dying to try it within the next day or two. I love Ina's recipes. I haven't had any fail on me yet. 🙂
i'm with you! love the caprese combo, i make it whenever i can. i've never done it this way though, but i will! fantastic!
perfect way to use up those nasty winter tomatoes from the supermarket. will have to try. thanks for sharing!
allison
@
http://lastbite.blogspot.com
DAMN gorgeous!! WOW love the presentation and I know that taste matches! I am a huge Ina fan love all her books and her anything she makes is amazing! She would be impressed by this one for sure!
That is one gorgeous dish! gorgeous…the colors and the flavors!! OMG
Ina Garten is also my favorite!! She's so awesome! This year, I want to try more of her recipes. Your salad looks so delicious!
Love it! Ina is my fave too, my son and I lined up for 5+ hours a couple of years ago to meet her at a book signing. She is so beautiful.
Great recipe!
I wasn't a huge caprese salad lover until my trip to Italy and now I'm a convert and need to try this version!
Ooooh! I love caprese salad too! I've never tried it with roasted tomatoes. It sounds absolutely wonderful!
OMG!! This is absolutely my favorite type of salad.. I am so trying this soon, it looks absolutely fantastic!!!!!!!!
Oh beautiful! I love caprese…and roasting is the perfect cure for winter tomatoes 🙂
Kathleen – This looks so good! What a great idea to roast the tomatoes!
I love Caprese. LOVE IT. And it looks super good with the roasted tomatoes, too!
Boy that looks good. I can't wait until it's summer here in Salt Lake City and I have a ton of garden tomatoes and basil to use!
This is absoulutely gorgeous and no doubt delicious. I roast otherwise bland winter tomatoes…works every time.
yummy!!!!!!!!!!!!!!!
Ina is my rock star too! Your caprese looks delicious!