Roasted Cherry Tomato Caprese
Recipe by Adam Rapoport, https://www.bonappetit.com/, November 2017

The classic tomato and mozz summer salad gets a roasty cold-weather makeover.

2 pints cherry tomatoes
4 sprigs thyme
4 garlic cloves, smashed
¼ cup extra-virgin olive oil
Kosher salt
8 ounces fresh buffalo or cow mozzarella (about 1 ball), room temperature, torn into large pieces
Flaky sea salt
Country-style bread, brushed with olive oil, toasted in oven (for serving)

Preheat oven to 350°. 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.

4 servings