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1
Preheat the oven to 350 degrees. Toss the tomatoes in a bowl with the garlic and olive oil and spread them out on a baking sheet. Season generously with coarse salt and roast, turning occasionally, until soft, collapsed, and caramelized, about 30 minutes.
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2
Scrape the tomatoes (and all the roasting juices) into a strainer or food mill and push them through into a bowl to make a thick puree. The skins and seeds will remain in the strainer.
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3
While the tomatoes are roasting, bring the vegetable stock in a medium pot to a simmer. In a large, heavy pot (such as a dutch oven), heat the butter over medium heat until the foam subsides, then add the onion and cook until soft.
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4
Add the risotto rice to the onions and stir well to coat the grains in fat. Continue cooking to toast the rice (it will turn partially translucent), then add 1 cup of the vegetable stock and cook until absorbed. Continue adding the stock 1 cup at a time as it's absorbed into the rice.
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5
Once all the stock is added, taste a grain; it should be soft and still have some bite left. If necessary, continue adding a little water to finish cooking the rice. Season to taste with salt and pepper.
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6
Stir in the roasted tomato puree and cook for a few minutes longer, then remove from the heat and stir in the fresh mozzarella. Cover and allow to sit for a few minutes. Serve with a drizzle of olive oil and a pile of micro greens.
