This simple winter Caprese features roasted cherry tomatoes, fresh mozzarella, and fragrant thyme sprigs for a bright, cozy salad that works as a side or an easy appetizer to share.
When ripe summer tomatoes are nowhere to be found, roasting small tomatoes concentrates their sweetness and gives you that Caprese feeling even in the cold months.
I started paying attention to seasonality after moving to Belgium in 2015. Growing up I didn’t cook much and later, shopping in the U.S., it often felt like every ingredient was available year-round. In Belgium, out-of-season produce is frequently absent altogether, which was frustrating at first but encouraged me to learn what’s truly in season—and to get creative when it isn’t.
Tomatoes all the time
Still, I’m not ready to give up tomatoes in winter. Hothouse or greenhouse tomatoes don’t always get the credit they deserve, and I love the flavor and texture of small vine tomatoes year-round. If you prefer reading up on varieties and growing methods, check trusted gardening or food guides for background information.
Caprese salad with roasted tomatoes
For this winter Caprese, use cherry or grape tomatoes—greenhouse ones are fine. Toss them with smashed garlic, fresh thyme sprigs, a drizzle of extra-virgin olive oil, and a pinch of flaky sea salt. Roast on a rimmed baking sheet at high heat until blistered and just beginning to burst—about 25–30 minutes. The roasting deepens the tomatoes’ flavor and makes them luscious and savory.
After roasting, tear fresh mozzarella into large, rough pieces and arrange it on a serving plate. Spoon the hot tomato mixture over and around the cheese so the mozzarella softens slightly. Finish with another drizzle of olive oil and a splash of balsamic vinegar or glaze. Scatter more thyme for aroma and presentation.
Serve with crusty bread and two forks for easy sharing. It’s an effortless side, snack, or small appetizer. For an extra-special pairing with minimal fuss, offer whipped ricotta with herbs and honey alongside the Caprese—plain ricotta or a simple herbed spread works well too.
If you try this Pan-Roasted Winter Caprese, please rate the recipe and leave a comment — feedback helps others and I love hearing how it turned out for you.
Pan-Roasted Winter Caprese Salad
5
30
35
2
Ingredients
- 1 pint cherry tomatoes
- 3 garlic cloves , smashed
- 4-6 sprigs fresh thyme
- 1-2 tablespoons extra-virgin olive oil
- flaky sea salt
- 4-6 ounces fresh mozzarella (about 1 ball), at room temperature
- balsamic vinegar or glaze
Instructions
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Preheat oven to 400°F (200°C). On a small rimmed baking sheet, combine cherry tomatoes, smashed garlic, and thyme sprigs. Drizzle with olive oil and sprinkle lightly with flaky sea salt. Roast 25–30 minutes, until tomatoes are blistered and beginning to burst.
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Remove from oven. Tear the mozzarella into large pieces and arrange on a serving plate. Spoon the roasted tomato mixture over and around the cheese. Drizzle with a bit more olive oil and a splash of balsamic vinegar or glaze. Add more flaky salt to taste and serve immediately.
Last step!
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Notes
Nutrition Estimate
Carbohydrates: 12 g,
Protein: 15 g,
Fat: 19 g,
Saturated Fat: 8 g,
Cholesterol: 44 mg,
Sodium: 382 mg,
Potassium: 576 mg,
Fiber: 1 g,
Sugar: 6 g,
Vitamin A: 1540 IU,
Vitamin C: 55.4 mg,
Calcium: 321 mg,
Iron: 1.9 mg