Roasted Tomato Caprese

  • Serves 2
  • Cook Time: 60 mins

Ingredients

  • 500gms cherry tomatoes
  • 1/4 cup Correggiola Mild Olive Oil
  • 4 sprigs thyme
  • 4 garlic cloves, smashed
  • Salt
  • 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)

Step 1
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.

Step 2
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.

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

  • Method

    Step 1
    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.

    Step 2
    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.

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

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