Roasted Cherry Tomatoes and Mozzarella in Olive Oil

Serves 4
Time 45 minutes


2 packets cherry tomatoes

4 sprigs thyme

2 garlic cloves, smashed

¼ cup extra virgin olive oil 

1 big ball mozzarella cheese

Sea salt, to taste

Bread (like sourdough or baguette), to serve


Preheat oven to 180°C. 

In a baking tray lined with baking paper, toss the tomatoes, thyme and garlic with olive oil and season with salt. 

Spread it all out so it is in a single layer. 

Roast for 40-45 minutes until blistered. 

 Break up the mozzarella and toss it through the tomato mixture, mix with juices and serve in the pan with bread to dip.