Roasted Cherry Tomato Caprese

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

2 pts cherry tomatoes
4 sprigs thyme
4 cloves garlic, smashed
¼ cup extra-virgin olive oil
sea salt
8 oz fresh buffalo or cow mozzarella, at room temperature, torn into large pieces (about 1 ball)
flaky sea salt

To Serve:
country-style bread, brushed with oil, toasted in oven

Preheat oven to 350°F (180°C/160°C fan, Gas Mark 4).

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.

Makes 4 servings.

Make-Ahead: Tomatoes can be roasted 1 day ahead. Cover and chill. Gently reheat before using.