Caprese in a Bowl

Mark Boughton Photography / styling by Teresa Blackburn
  • Yield: 6 servings
  • Prep: 10 mins
  • Cook: 0 mins


6large very ripe tomatoes
2-- garlic cloves, chopped
3tablespoons extra-virgin olive oil
1/3cup chopped fresh basil
1tablespoon sugar
2tablespoons balsamic vinegar
1/4teaspoon salt
3/8teaspoon Freshly ground black pepper
1cup cubed fresh mozzarella cheese
6slices toasted baguette


  1. Crush tomatoes in a bowl with your hands.
  2. Add garlic, olive oil, basil, sugar, vinegar, salt and pepper. Stir well. Serve over cubes of fresh mozzarella cheese and slices of toasted baguette. Makes about 8 cups.

Nutritional Info *per serving

  • Calories 400
  • Glycemic Load 1
  • Fat 11g
  • Saturated Fat 3.5g
  • Polyunsaturated Fat 1g
  • Monounsaturated Fat 5g
  • Cholesterol 15mg
  • Sodium 160mg
  • Potassium 450mg
  • Carbohydrate 62g
  • Fiber 4g
  • Sugars 8g
  • Protein 39g
  • Trans Fat 0g
  • Vitamin A 35%
  • Vitamin C 45%
  • Calcium 15%
  • Iron 4%
  • Jennifer Fulmer

    This is a great summer recipe! I did a few things differently. I sauteed the garlic for a bit in the olive oil. Then I put half the tomatoes in my food processor and pulsed until they were chopped and poured them into a large bowl. I added the other half of the tomatoes, the garlic/oil mixture and the basil to the food processor and blended until more like a chunky juice. I added this to the chopped tomatoes along with the rest of the ingredients. I’m so glad there is enough leftover for lunch tomorrow!