Buffalo Mozzarella with Neat and Messy Roasted Tomatoes

By ruthg

An hour in the oven yields rich and roasted tomato chaos, which can be stirred into pasta or squashed onto toast.

Ingredients

• 2 pounds cherry tomatoes, halved
• 2 pounds cherry tomatoes on the vine
• Salt
• Pepper
• 1/4 cup extra-virgin olive oil
• Two 8-ounce balls of buffalo mozzarella cheese, sliced
• Crusty bread, for serving

Preparation

Step 1

Preheat the oven to 300°. Arrange the halved cherry tomatoes cut side up on a parchment paper–lined baking sheet. Roast for 2 to 2 1/2 hours, until the tomatoes are shriveled and half-dried. Remove from the oven.

Increase the oven temperature to 350°. Arrange the cherry tomatoes on the vine on a parchment paper–lined baking sheet. Season with salt and drizzle with the olive oil. Roast for about 1 hour, until the tomatoes soften and start to split open. Using a spatula, carefully transfer the tomatoes to a large platter. Arrange the dried tomatoes on the platter along with the mozzarella. Season with pepper and serve with crusty bread.