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1
Heat the oven to 325 degrees F and arrange a rack in the middle.
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2
Slice 1/8 inch off both the top and bottom of the tomatoes.
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3
Stand each tomato on one end and slice downward, following the curve and cutting just into the flesh, leaving behind the seeds (the pieces you cut off will resemble petals).
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4
Discard the seeds and pulpy portion.
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5
Combine the tomato petals with the remaining ingredients in a medium bowl and toss to coat.
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6
Spread the tomato petals, cut-side down, on a baking sheet spaced about 1/2 inch apart.
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7
Pour the remaining contents of the bowl over the tomatoes.
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8
Roast the tomatoes until theyre shriveled and dark red but still hold their shape, about 45 to 50 minutes.
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9
(If you have larger tomatoes, they may take longer.)
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10
Cool on the baking sheet.
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11
Remove and discard the garlic, thyme sprigs, and bay leaf pieces.
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12
Using a spatula, transfer the tomatoes to a cutting board and chop into small dice.
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13
Set aside at room temperature while you prepare the bread.
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14
Heat a grill pan or outdoor grill to medium high (about 375 degrees F to 425 degrees F).
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15
Meanwhile, arrange the bread slices in a single layer on a baking sheet.
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16
Using 1 tablespoon of the oil, very lightly brush the tops of the bread with the oil.
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17
Flip the slices over and brush with the remaining 1 tablespoon oil.
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18
Generously season one side only with salt and pepper.
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19
Place the bread on the grill (reserve the baking sheet) and cook until grill marks appear and the bread is toasted and crisp, about 2 to 3 minutes per side.
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20
Return the grilled bread to the reserved baking sheet, seasoned-side up, and rub the seasoned sides with the garlic clove.
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21
While the grilled bread pieces are still warm, divide the mozzarella slices among them and season lightly with salt.
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22
Divide the roasted tomatoes evenly over the mozzarella.
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23
Tear the basil leaves into bite-size pieces and sprinkle over the tomatoes.
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24
Cut the bruschetta into pieces if desired and serve.
