Ingredients

• 2 pints cherry tomatoes
• 4 sprigs thyme
• 4 garlic cloves, smashed
• 1/4 cup extra-virgin olive oil
• Kosher salt
• 8 ounces fresh buffalo or cow mozzarella (about 1 ball), room temperature, torn into large pieces
• Flaky sea salt
• Country-style bread, brushed with oil, toasted in oven (for serving)

Instructions

1. Preheat oven to 350°F. Toss tomatoes, thyme, garlic, and oil on a rimmed baking sheet to coat and season lightly with kosher salt. Spread out in a single layer and roast until tomatoes are bursting and lightly browned, 40–45 minutes; let cool.
2. Arrange mozzarella on a platter and spoon warm tomato mixture with juices over; sprinkle with sea salt. Serve with olive-oil-toasted bread for soaking up all those extra juices.
3. Tomatoes can be roasted 1 day ahead. Cover and chill. Gently reheat before using.