Roasted Cherry Tomato Caprese

Ingredients for Roasted Cherry Tomato Caprese

• 1125ml cherry tomatoes

• 4 sprigs thyme

• 4 garlic cloves, smashed

• 60ml extra-virgin olive oil

• Kosher salt

• 230g fresh buffalo or cow mozzarella (about 1 ball), room temperature, torn into large pieces

• Flaky sea salt

• Country-style bread, brushed with oil, toasted in oven (for serving)

How to make Roasted Cherry Tomato Caprese

Preheat oven to 177°C. 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.

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

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.