8ouncesfresh buffalo or cow mozzarellaabout 1 ball, room temperature, torn into medium or large pieces
coarse sea salt and fresh thyme (or rosemary) as garnishoptional
Instructions
Preheat oven to 350°.
Toss tomatoes and garlic in oil on a rimmed, parchment-lined baking sheet (or an oven-safe serving dish as I did for easier clean up) to coat and season lightly with kosher salt.
Spread tomatoes in a single layer and roast until they are bursting and lightly browned, 35–45 minutes; let cool 5-10 minutes.
Arrange torn mozzarella pieces on the platter and spoon warm tomato mixture with juices over; sprinkle with coarse sea salt and scatter thyme (or rosemary) leaves.
Do Ahead: Tomatoes can be roasted 1 day ahead. Cover and chill. Gently reheat before using.
Notes
If possible avoid using grape tomatoes. They do not roast, shrivel and soften the same as cherry tomatoes because the skin on them is much thicker.Any color cherry tomato is great for this recipe.This recipe can easily be doubled, tripled or quadrupled if making for a bigger crowd.The roasted garlic is delicious. Don’t be shy…have some.Burrata would also be delicious in this recipe.I first started making this recipe when I had so many end-of-season cherry tomatoes from my garden but I now make this dish year-round.Allow the roasted tomatoes to cool for 5-10 minutes (or more) before adding the cheese. Otherwise the heat from the tomatoes starts to melt the cheese.If you’re not following a gluten free diet, add crusty toasted bread to sop up the extra juices.