Follow these steps for perfect results
Cherry Tomatoes
halved
Cherry Tomatoes
on the vine
Salt
to taste
Pepper
freshly ground, to taste
Extra-Virgin Olive Oil
Buffalo Mozzarella Cheese
sliced
Crusty Bread
for serving
Preheat the oven to 300°F (150°C).
Halve 2 pounds of cherry tomatoes.
Arrange the halved cherry tomatoes cut side up on a parchment paper-lined baking sheet.
Roast the halved tomatoes for 2 to 2 1/2 hours, until shriveled and half-dried.
Remove the baking sheet with the halved tomatoes from the oven.
Increase the oven temperature to 350°F (175°C).
Arrange the remaining 2 pounds of cherry tomatoes on the vine on a separate parchment paper-lined baking sheet.
Season the cherry tomatoes on the vine with salt.
Drizzle the cherry tomatoes on the vine with 1/4 cup of extra-virgin olive oil.
Roast the cherry tomatoes on the vine for about 1 hour, until softened and starting to split open.
Carefully transfer the tomatoes on the vine to a large platter using a spatula.
Arrange the dried halved tomatoes on the platter along with the sliced buffalo mozzarella.
Season the platter with pepper.
Serve immediately with crusty bread.
Expert advice for the best results
Use high-quality olive oil for the best flavor.
Adjust roasting times based on your oven.
A sprinkle of fresh basil adds a lovely aroma.
Everything you need to know before you start
10 minutes
Tomatoes can be roasted ahead of time.
Arrange the tomatoes and mozzarella artfully on a platter. Drizzle with olive oil and balsamic glaze.
Serve as an appetizer with crusty bread or crostini.
Pair with a simple green salad for a light lunch.
Serve as a side dish at a summer barbecue.
Light and refreshing, complements the tomatoes and mozzarella.
Crisp and herbaceous, pairs well with the acidity of the tomatoes.
Discover the story behind this recipe
Represents simple, fresh Italian cuisine.
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