Easy Caprese Recipe

Warm and infuse sauce

In a small saucepan over low heat, add 1 tbsp extra-virgin olive oil. Add 1 tbsp minced garlic and sauté gently for 30–45 seconds until fragrant but not browned. Pour in 1.5 cups LIT red sauce, stir to combine, and warm over low heat for 4–6 minutes until just simmering. Season with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper. Maintain on the lowest heat so sauce stays warm while you prepare the rest.

Prep cheese and tomatoes

While the sauce is warming, slice 8 oz fresh mozzarella into 1/4-inch rounds. Slice 3 roma tomatoes into 1/4-inch rounds as well. Pat both mozzarella and tomato slices gently with paper towel to remove excess moisture. This helps prevent a watery finished dish.

Assemble caprese

On a serving platter or individual plates, spread a thin layer (about 2–3 tbsp) of the warm LIT red sauce in the center of each plate or a single 10–12 inch platter. Arrange mozzarella and tomato slices in alternating layers (tomato, mozzarella, tomato, etc.) over the sauce in a single overlapping ring or rows, depending on platter shape. Tuck fresh basil leaves whole or tear larger leaves and scatter between slices for even distribution (use about 12 leaves total).

Drizzle 2 tbsp balsamic glaze evenly over the arranged tomatoes and mozzarella. Lightly drizzle 1 tsp extra-virgin olive oil for shine and flavor. Sprinkle 1/2 tsp flaky sea salt and 1/4 tsp freshly ground black pepper over the top to taste.

Serve immediately while the sauce is warm and mozzarella is at room temperature. If desired, serve with toasted bread or crostini to scoop up sauce and cheese.