Recipe: Roasted Cherry Tomato Caprese

As the tomato season is almost here (hurrah!) this post might be slightly redundant, but the tomato season is short and if you can’t get hold of really good tomatoes just yet, then this is a great way to get them to taste more.

I would make this dish with really good tomatoes too though, especially on a colder overcast summer’s day when all you need is something summery and warming.

Although you let the tomatoes cool a little after they’ve been roasted to sweet perfection in the oven I like them to be warm enough to make the mozzarella melt a little, so you can scoop it all up on some crusty bread.

Roasted Cherry Tomato Caprese, serves 2

Adapted from Bon Appetit’s recipe.

approx 200 g cherry tomatoes

2 sprigs thyme

2 garlic cloves, smashed

2 tbsp extra-virgin olive oil

salt and pepper

125 g good quality buffalo mozzarella, at room temperature, torn into large pieces

crusty bread

Preheat oven to 180C. Toss tomatoes, garlic, thyme and oil in a rimmed oven-proof dish and season with a little salt. Spread out in a single layer and roast until tomatoes are bursting and lightly browned, 40-45 minutes. Let cool slightly.

Arrange mozzarella on a platter and spoon warm tomato mixture with juices over. Sprinkle with salt and peppar. Drizzle with more oil if needed. Serve with crusty (preferably still warm) bread.