Directions
PREPARATION
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, 40–45 minutes; let cool.
Arrange mozzarella on a platter and spoon warm tomato mixture with juices over; sprinkle with sea salt. Serve with olive–oil–toasted bread for soaking up all those extra juices.
DO AHEAD
Tomatoes can be roasted 1 day ahead. Cover and chill. Gently reheat before using.
Recipe by Adam Rapoport Bon Appetit November 2019
Ingredients
-
- 2 pints cherry tomatoes
- 4 garlic cloves, smashed
- 1/4 cup extra–virgin olive oil
- Kosher salt
- 8 ounces fresh buffalo or cow mozzarella (about 1 ball), room temperature, torn into large
- 4 sprigs thyme
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