Roasted Cherry Tomato Caprese

1. 1

   Preheat oven to 350u00b0F. 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.

2. 2

   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.

3. 3

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

* Per serving · 4 servings · Values may vary.

No additional tips available.