Roasted Cherry Tomato Caprese

INGREDIENTS

1. • 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)

PREPARATION

1. 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.
2. Do Ahead
   1. Tomatoes can be roasted 1 day ahead. Cover and chill. Gently reheat before using.