Image of roasted chery tomato caprese dish



Preheat oven to 350°F. Toss tomatoes, thyme, garlic, and oil on a rimmed baking sheet to coat and season lightly with kosher salt. Spread out in a single layer and roast until tomatoes are bursting and lightly browned, 4045 minutes; let cool.

Arrange mozzarella on a platter and spoon warm tomato mixture with juices over; sprinkle with sea salt. Serve with oliveoiltoasted bread for soaking up all those extra juices.


Tomatoes can be roasted 1 day ahead. Cover and chill. Gently reheat before using.

Recipe by Adam Rapoport Bon Appetit November 2019


    • 2 pints cherry tomatoes 
    • 4 garlic cloves, smashed 
    • 1/4 cup extravirgin olive oil 
    • Kosher salt 
    • 8 ounces fresh buffalo or cow mozzarella (about 1 ball), room temperature, torn into large 
    • 4 sprigs thyme