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Caprese Salad

Updated: Jul 23, 2023

I was actually kinda brainstorming for ideas while taking a stroll in the local supermarket. I found some cherry tomatoes on the vine. A very rare find, I should quite say so myself. That's when the idea of this caprese salad just popped into my mind.

Shrivel like raisins but still have a popping sensation...

Honestly, I was like a mad man mumbling to myself in the middle of the supermarket aisle, plucking ideas outta thin air. And this dish is born. I mean, a caprese salad is just fresh mozzarella with tomatoes and basil. I wanna create something different; something simple but sophisticated.

The trick is to slow roast the cherry tomatoes until they shrivel like raisins, yet still, pop inside the mouth. The rest is the magical combination of cheese, olive oil and herbs. My daughters asked why not use this as a base for a pasta dish. I was quite blown away by their idea and think it will work like a charm. Stay tuned for the next recipe.



(Serve 2)

  • Cherry Tomatoes Preferably With Vines, A Large Handful

  • High Quality Olive Oil, For Brushing + 4 TBSP

  • Sea Salt, Pinch

  • Black Pepper, Pinch

  • Garlic Thinly Sliced, 3 Cloves

  • Tomato Sauce Homemade, 4 TBSP

  • Fresh Mozzarella, A Few Pinches

  • Parsley Coarsely Chopped, A Handful

  • Scallions Coarsely Chopped, A Handful

  • Basil Coarsely Chopped, A Handful

  • Chili Flakes, Pinch

  • Parmigiano Reggiano, Freshly Grated



  • Cast Iron Skillet / Pan

  • Oven



  1. Please visit my "How To Make Tomato Sauce" page for the recipe.

  2. Preheat the oven to 100 degree celsius or 210 fahrenheit.

  3. Place the tomatoes onto a baking dish vine side down.

  4. Brush the tomatoes with olive oil.

  5. Season with salt and pepper.

  6. Wack into the oven and bake for about 2 to 2.5 hrs or until the skins of the tomatoes start to shrivel like a raisin but are still plump and juicy.

  7. *Check at the 1.5 hr mark.*

  8. Remove from the oven and set aside until ready to use.

  9. In a skillet or pan over low heat, add 4 TBSP olive oil.

  10. Add in the garlic and cook until the edges start to brown.

  11. Remove from heat and set aside.

  12. Add 2 TBSP of tomato sauce onto the serving plates.

  13. Add pinches of mozzarella, followed by cherry tomatoes.

  14. Drizzle that garlic olive oil over the top.

  15. Sprinkle parsley, scallions, basil and chili flakes over the dish.

  16. Lastly, grate some parmigiano over the top.

  17. Serve immediately.

Mama Mia...

I really hope you will give this idea a try...


Recipe Video:

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