Preheat oven to 180°C. Toss tomatoes, thyme, garlic, and Correggiola Mild Olive Oil on a rimmed baking sheet to coat and season lightly with 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 Correggiola Mild 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.
Roasted Tomato Caprese
- Serves 2
- Cook Time: 60 mins
- 500gms cherry tomatoes
- 1/4 cup Correggiola Mild Olive Oil
- 4 sprigs thyme
- 4 garlic cloves, smashed
- 250gram fresh buffalo or cow mozzarella (about 1 ball), room temperature, torn into large pieces
- Flaky sea salt
- Country-style bread, brushed with Correggiola Mild Olive Oil, toasted in oven (for serving)