Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon BLT Icon TV Icon Close Icon Sorted BLT/Search Icon


Serves 6


  • 1 1/2 pounds cherry tomatoes
    1 1/2 tablespoons olive oil
    1 teaspoon maple syrup
    11/2 teaspoons balsamic vinegar
    1/4 teaspoon sugar
    Kosher salt and freshly ground black pepper
    1 pound small fresh mozzarella balls (bocconcini), halved
    1/4 cup basil leaves, finely sliced
    1 teaspoon grated zest from 1 lemon


  • Heat oven to 375F. Add cherry tomatoes, olive oil, maple syrup, balsamic vinegar, and sugar to 9 by 13 inch baking dish. Toss to combine. Roast until just starting to char, about 40 minutes, tossing occasionally to cook evenly.
    Remove from oven and cool 5 to 10 minutes. Transfer tomatoes along with any any accumulated juices to large bowl. Add mozzarella and basil. Gently toss to combine. Add lemon zest then season with salt and pepper. Toss again and serve.
Roasted tomato caprese salad

Add Comment

* Required information
Which is darker: black or white?

Comments (1)

JFN(Toronto, Ontario, Canada)says...

A good Italian recipe for keeps