Roasted Cherry Tomato Caprese

4 servings 


    • 2 pints cherry tomatoes
    • 4 sprigs thyme
    • 4 garlic cloves, smashed
    • 1/4 cup Macellum extra-virgin olive oil
    • Kosher salt
    • 8 ounces 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)


    1. Preheat oven to 350°F. Toss tomatoes, thyme, garlic, and Macellum olive 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.
    2. 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.
  1. Do Ahead
    1. Tomatoes can be roasted 1 day ahead. Cover and chill. Gently reheat before using.


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