Newspaper article Pittsburgh Post-Gazette (Pittsburgh, PA)

Roasted Cherry Tomato Caprese

Newspaper article Pittsburgh Post-Gazette (Pittsburgh, PA)

Roasted Cherry Tomato Caprese

Article excerpt

Sweet and juicy, cherry tomatoes taste like summer. Here, they're roasted and paired with fresh mozzarella for a winter take on the famous Italian salad.

2 pints cherry tomatoes

4 sprigs thyme

4 garlic cloves, smashed

¼ cup extra-virgin olive oil

Kosher salt

8 ounces fresh buffalo or cow mozzarella (about 1 ball), room temperature, torn into large pieces

Flaky sea salt

Country-style bread, brushed with oil, toasted in oven (for serving)

Preheat oven to 350 degrees. Toss tomatoes, thyme, garlic and oil on a rimmed baking sheet to coat and season lightly with kosher salt. Spread out in a single layer and roast until tomatoes are bursting and lightly browned, 40-45 minutes; let cool.

Arrange mozzarella on a platter and spoon warm tomato mixture with juices over; sprinkle with sea salt. …

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