Winter Caprese Salad

Name: Winter Caprese Salad
Total time: 2 h 59 min
Yield: 4 servings
Ingredients: 12 whole plum tomatoes; 1½ cups extra-virgin olive oil; 1 to taste salt and pepper; 2 cloves garlic; 6 tablespoons Parmigiano-Reggiano; 6 cups fresh basil leaves; 4 tablespoons pine nuts; 8 large bocconcini; cut into quarters

A warm winter twist on the classic Caprese salad featuring slow-roasted plum tomatoes, creamy buffalo mozzarella, and fresh basil pesto topped with toasted pine nuts.

4 servings

2 hr 59 min

Published October 4, 2025

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Ingredients

•12 whole plum tomatoes
•1½ cups extra-virgin olive oil
•1 to taste salt and pepper
•2 cloves garlic
•6 tablespoons Parmigiano-Reggiano
•6 cups fresh basil leaves
•4 tablespoons pine nuts
•8 large bocconcini
•cut into quarters

Cooking Instructions

1.
1. Preheat the oven to 200°F.
5 min
2.
2. In a large bowl, toss the tomatoes with 1/2 cup of the olive oil and salt and pepper to taste. Place cut side down on a small baking sheet and bake for about 2 hours, or until the tomatoes are softened.
120 min
3.
3. Remove the tomatoes from the oven and let cool.
20 min
4.
4. Transfer the cooled tomatoes to a colander and set aside to drain while you make the pesto.
10 min
5.
5. Combine the garlic and Parmigiano in a blender and pulse until the garlic is roughly chopped. Add the basil and pulse 7 or 8 times, or until the leaves are shredded. With the blender running, slowly add the remaining 1 cup olive oil, blending until smooth.
10 min
6.
6. Toast the pine nuts in an 8-inch sauté pan over medium heat, tossing frequently, until golden brown, 3 to 4 minutes. Transfer to a plate to cool.
4 min
7.
7. To serve, arrange 3 tomato halves cut side down on each plate. Place a ball of mozzarella in the center and spoon 2 tablespoons of the pesto onto each ball of mozzarella. Sprinkle with the pine nuts and garnish with basil leaves.
10 min

Cooking Instructions

1. Preheat the oven to 200°F.

5 min

2. In a large bowl, toss the tomatoes with 1/2 cup of the olive oil and salt and pepper to taste. Place cut side down on a small baking sheet and bake for about 2 hours, or until the tomatoes are softened.

120 min

3. Remove the tomatoes from the oven and let cool.

20 min

4. Transfer the cooled tomatoes to a colander and set aside to drain while you make the pesto.

10 min

5. Combine the garlic and Parmigiano in a blender and pulse until the garlic is roughly chopped. Add the basil and pulse 7 or 8 times, or until the leaves are shredded. With the blender running, slowly add the remaining 1 cup olive oil, blending until smooth.

10 min

6. Toast the pine nuts in an 8-inch sauté pan over medium heat, tossing frequently, until golden brown, 3 to 4 minutes. Transfer to a plate to cool.

4 min

7. To serve, arrange 3 tomato halves cut side down on each plate. Place a ball of mozzarella in the center and spoon 2 tablespoons of the pesto onto each ball of mozzarella. Sprinkle with the pine nuts and garnish with basil leaves.

10 min