Buffalo Mozzarella with Neat and Messy Roasted Tomatoes

By DreiFromBK

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.