Roasted Cherry Tomato Caprese is a simple appetizer with a bold flavor. Roasting the tomatoes brings out their sweetness, making this a perfect way to enjoy summer-fresh taste even when tomatoes aren't in season!
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This easy appetizer gives you all the flavors of a classic caprese salad with a rich, roasted twist that makes it perfect for any season. The warm, caramelized tomatoes pair with creamy mozzarella and fresh basil for a dish that's simple yet full of flavor.
Tomato caprese salad is my absolute favorite summer dish! I could seriously eat it every day! In the winter, when tomatoes aren't at their peak, I started roasting them to bring out their sweetness (like in my tomato soup recipe), and it turned out to be a great way to enjoy caprese year-round.
Even though it's an easy recipe, it's still impressive enough to serve for special occasions. You can enjoy it with toasted bread, as a vegetable side, or even mixed with pasta for an easy meal.
Ingredients Info and Substitutions
Looking for the full recipe? The recipe card at the bottom of this post includes the complete list of ingredients, measurements, and instructions.
Using high-quality, fresh ingredients makes all the difference in this simple dish. Here are a few ingredient notes and substitution recommendations to help you get the best results.
- Cherry Tomatoes – Both cherry and grape tomatoes work well in this recipe. Cherry tomatoes tend to be juicier and slightly sweeter, while grape tomatoes are firmer and have a more concentrated flavor.
- Olive Oil – I highly recommend using a quality extra virgin olive oil for the best flavor.
- Fresh Mozzarella – Fresh mozzarella packed in water is the best choice for a soft, creamy texture. Burrata is an excellent alternative if you want something even richer. Avoid pre-shredded mozzarella, as it won't have the same fresh flavor or texture.
- Basil - Always use fresh basil as dried will not give the same flavor.
Keep It Simple 🍃
Roast the tomatoes ahead of time and store them in the refrigerator for up to three days. When you're ready to serve, let them come to room temperature or gently rewarm them before adding the mozzarella and basil.
Tips to Make the Best Roasted Tomato Caprese
1) Roast the Tomatoes
- Using the full ¼ cup of olive oil helps the tomatoes soften and release their juices.
- Spread the tomatoes in a single layer on a rimmed baking sheet, cut side up, without overcrowding. This helps them caramelize instead of steaming.
- Roast until the tomatoes are blistered and just starting to burst. If they're still holding their shape too firmly, give them a few more minutes in the oven.
2) Arrange on Platter
- When adding the mozzarella, let the warm tomato mixture soften it slightly for the best texture.
- If using burrata cheese, tear it open just before serving so the creamy center spreads over the tomatoes.
- Fresh basil is delicate, so add it at the end to keep it vibrant.
- Tearing the leaves instead of chopping prevents bruising and keeps the flavor fresh.
Make It Special✨
A drizzle of balsamic glaze adds a sweet, tangy contrast that enhances the roasted tomatoes and creamy mozzarella—just a little goes a long way!
Ways to Serve
- Warm or Cold – This dish is delicious both ways. Serve it warm for a cozy, comforting appetizer, or enjoy it cold for something simple and refreshing.
- With Olive Oil Toasted Bread – Drizzle slices of bread with olive oil, place on a baking sheet in a single layer, and broil in the oven for several minutes, until golden and crisp. Spoon the roasted tomato caprese on top for an easy bruschetta-style appetizer.
- Over a Bed of Spinach – Turn it into a hearty salad by serving the roasted tomatoes and mozzarella over fresh spinach. For a fresh, no-roast version, try my Spinach Caprese Salad.
- Tossed with Pasta – Mix the roasted tomatoes and their juices with cooked pasta for an easy, flavorful meal. Add the mozzarella at the end so it softens slightly without melting completely.
- With Pine Nuts or Pistachios – Sprinkle toasted pine nuts or chopped pistachios over the finished dish for a bit of crunch and a subtle nutty flavor.
- Use leftovers to make cherry tomato margherita pizzas by spooning the mixture (without the juices) onto a par-baked pizza crust and finishing in the oven.
Recipe FAQ
Yes! While cherry and grape tomatoes work best, you can also use Roma or Campari tomatoes cut into smaller pieces. Just be sure to adjust the roasting time, as larger tomatoes may take longer to soften.
Store leftovers in an airtight container in the refrigerator for up to three days. The mozzarella may release extra moisture, so it's best to store the tomatoes separately and add fresh mozzarella when serving.
Yes! Since tomatoes are acidic, roasting them on a stainless steel, ceramic, or enameled baking sheet is best to prevent any metallic taste. I love USA Pans, which are coated to prevent any reaction. Avoid aluminum or uncoated cast iron, as they can react with the acidity and affect the flavor. If you only have an aluminum pan, lining it with parchment paper will help prevent this issue.
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Recipe
Roasted Cherry Tomato Caprese
Recipe by:Ingredients
- 2 pints cherry tomatoes sliced in half
- ¼ cup olive oil
- 2 large cloves garlic minced (about 1 teaspoon minced)
- ½ teaspoon Italian seasoning
- ½ teaspoon kosher salt
- ⅛ teaspoon crushed red pepper flakes
- 8 ounces fresh mozzarella cheese or burrata
- ⅓ cup fresh basil leaves torn
- ⅛ teaspoon ground black pepper
- balsamic vinegar glaze optional
Instructions
- Preheat your oven to 400°F (200°C). Place the cherry tomatoes on a large baking sheet, drizzle them with olive oil, and sprinkle with minced garlic, Italian seasoning, and kosher salt. Toss the tomatoes to ensure they are evenly coated.2 pints cherry tomatoes, ¼ cup olive oil, 2 large cloves garlic, ½ teaspoon Italian seasoning, ½ teaspoon kosher salt, ⅛ teaspoon crushed red pepper flakes
- Spread the tomatoes out in a single layer on the baking sheet, ensuring they aren’t overcrowded. Roast in the oven for 20-25 minutes, or until the tomatoes are soft, slightly blistered, and beginning to release their juices.
- Once the tomatoes are finished roasting, pour them onto a serving platter, including any juices from the baking sheet. Tear the fresh mozzarella or burrata into bite-sized pieces and arrange them on the platter with the tomatoes. Scatter the torn basil leaves over the top.8 ounces fresh mozzarella cheese, ⅓ cup fresh basil leaves
- Sprinkle the dish with a pinch of black pepper and drizzle with balsamic vinegar glaze if desired. Serve warm or at room temperature.⅛ teaspoon ground black pepper, balsamic vinegar glaze
Notes
- Use a Non-Reactive Pan – Roast the tomatoes on a stainless steel, ceramic, or enameled baking sheet to prevent a metallic taste. If using aluminum, line it with parchment paper.
- Tomato Selection – Cherry and grape tomatoes both work well. Cherry tomatoes are juicier and slightly sweeter, while grape tomatoes are firmer with a more concentrated flavor.
- Mozzarella Options – Fresh mozzarella packed in water gives the best texture. For extra creaminess, use burrata. Avoid pre-shredded mozzarella, as it won’t melt the same way.
- Roasting Time – Tomatoes should be blistered and just starting to burst. If they still hold their shape too firmly, give them a few more minutes in the oven.
- Make It Ahead – Roast the tomatoes up to three days in advance and store them in an airtight container in the fridge. Let them come to room temperature or gently warm them before adding the mozzarella and basil.
- Toasted Bread – For an easy bruschetta-style appetizer, drizzle ½-inch thick bread slices with olive oil and place them in a single layer on a baking sheet. Bake at 400°F (200°C) for 8–10 minutes until golden and crisp. For extra crunch, broil for 1–2 minutes at the end. Serve warm with Roasted Tomato Caprese spooned on top.
Equipment
Nutrition
The nutritional facts provided are only estimates. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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