Roasted Caprese

Rustic Roasted Caprese

Summer’s best, saved for later

By August, my grape tomato plant doesn’t just grow — it takes over. Five feet high, five feet wide, climbing the trellis like it’s auditioning for a jungle. Which means I’m swimming in tomatoes, the sweetest little jewels of the season.

When they start piling up, this recipe is my go-to. Roast the tomatoes with garlic, olive oil, and thyme until they’re jammy and caramelized. Blend or mash them into a rustic puree, then spoon over fresh mozzarella slices and finish with a drizzle of balsamic glaze and fresh basil. Serve it with crackers or grilled bread, and you’ve got a breezy, delicious, unfussy appetizer that’s pure summer entertaining.
 
But here’s the magic: roast extra. Tuck the puree away in the freezer, and when the days are short and gray, pull it out. Warm it up. Spread it over mozzarella or burrata, garnish with fresh basil, and suddenly you’ve got a back-pocket winter recipe that tastes like a warm evening on the patio.
 
This is basically a Roasted Caprese Salad — and it works year-round!

Grape Tomatoes, Garlic, and Thyme

Recipe: Roasted Caprese

Serves: 6–8 as an appetizer

Ingredients:
  • 1 fresh pre-sliced mozzarella log (8 oz)
  • 2 cups grape or cherry tomatoes
  • 1/2 head garlic (cloves unpeeled)
  • 2 Tbsp olive oil
  • 2–3 sprigs fresh thyme
  • 1 tsp white balsamic vinegar (adds depth & accentuates sweetness)
  • Pinch of red pepper flakes (optional)
  • Salt & black pepper, to taste
  • Balsamic glaze, for finishing
  • 4–5 fresh basil leaves, cut into chiffonade (thin ribbons)
  • Crackers or grilled baguette slices, for serving

Instructions

  1. Roast the tomatoes & garlic – Preheat oven to 400°F. Toss tomatoes and garlic with olive oil, salt, pepper, and red pepper flakes. Scatter thyme sprigs over top. Roast 25–30 minutes, until tomatoes are blistered and garlic is soft. Remove garlic clove skins. Discard thyme sprigs.

  2. Make the puree – Transfer roasted tomatoes and garlic to a blender or food processor. Add white balsamic vinegar and pulse until smooth but still rustic. Or simply mash with a fork. Taste and adjust seasoning.

  3. Assemble the log – Place fresh mozzarella slices on a serving platter. Spoon the roasted tomato-garlic puree over the top, letting it cascade down the sides.

  4. Finish – Garnish with a drizzle of balsamic glaze and a chiffonade of basil. Serve with crackers or grilled bread.

     

Roasted Tomatoes and Garlic

Seasonal Twist

Summer: Serve the mozzarella room temperature, with the puree freshly roasted. It’s light, bright, and patio-ready.
 
Winter: Use thawed roasted tomato puree from the freezer, warm it up, spoon it over fresh mozzarella, and let the flavors transport you right back to August.
 

Tips & Twists

  • Swap in burrata for an extra-creamy centerpiece.

  • Add roasted red peppers to the puree for a smoky depth.

  • That roasted tomato puree? It’s also perfect stirred into pasta, spread on sandwiches, or spooned onto pizza. 


    So whether you’re piling tomatoes high at the end of summer or pulling a little jar of roasted puree from the freezer in the middle of winter, this Roasted Caprese has you covered. It’s easy enough for last-minute snacking, but elegant enough for sharing around the table with friends. A reminder that with a little planning — and a drizzle of balsamic — summer is always within reach.

    Pin this recipe so you’ll have summer on standby when winter rolls around.
     
    As always, reach out to The Small Town Chef with any questions or comments. We look forward to hearing from you.
     
    Copyright © 2025 The Small Town Chef - All Rights Reserved.
     
     
Location: Northampton, PA, USA

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