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.