Tomato Recipe

Preheat and prepare

Preheat the oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper or lightly oil it.

Wash tomatoes. Slice larger plum/roma tomatoes in half lengthwise; if using smaller ones, leave whole or halve depending on size so pieces are uniform. Place tomatoes cut-side up (or whole) on the prepared baking sheet in a single layer.

Drizzle the tomatoes with 2 tablespoons of extra-virgin olive oil. Scatter the thinly sliced garlic over and between tomatoes. Season evenly with 1 teaspoon fine sea salt and 1/2 teaspoon freshly ground black pepper.

Roast in the preheated oven until tomatoes are softened, edges caramelize and garlic is fragrant, about 25–30 minutes (check at 20 minutes for smaller tomatoes). Tomatoes should still hold shape but be tender.

Remove baking sheet from oven and let tomatoes cool 8–10 minutes so juices settle. If there is excess liquid you prefer removed, gently spoon off some juices into a small bowl to drizzle later; otherwise leave juices for flavor.

While tomatoes cool slightly, slice or tear the fresh mozzarella into bite-sized pieces and pat lightly with paper towel to remove excess moisture.

Arrange roasted tomatoes on a serving platter or individual plates. Tuck the mozzarella pieces among the tomatoes so each portion has both cheese and tomato.

Scatter fresh basil leaves whole or torn over the tomatoes and mozzarella.

Drizzle the arranged salad with 1 tablespoon extra-virgin olive oil (finish). Sprinkle Maldon sea salt flakes (about 1/2 teaspoon) over the top and finish with 1/4 teaspoon freshly ground black pepper. If you reserved tomato juices, drizzle a teaspoon or two over the plate for extra flavor.

Serve immediately at room temperature with crusty bread or crostini if desired. Leftovers can be kept covered in the refrigerator up to 1 day; bring back to room temperature before serving.