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Roasted Tomatoes and Mozzarella

I received a new Bon Appetit magazine recently and was really excited to see the Thanksgiving issue chock full of holiday ideas! Not that I plan on straying from classics like my ever-popular apple gravy, but other recipes were really inspiring such as the Spice Bread with Cranberry Compote. I happened upon this roasted tomato dish as I was marking recipes for the holidays and had to try it out right away. It is simple, but very delicious!


  • Two pints of cherry tomatoes
  • 8 oz fresh mozzarella cheese
  • 1/4 cup extra virgin olive oil
  • 4 sprigs fresh thyme
  • 5 cloves garlic, crushed
  • Coarse salt
  • Loaf of Italian bread


On a cookie sheet or glass rectangular baking dish, toss two pints of cherry tomatoes, crushed cloves of garlic, thyme, a quarter cup of olive oil, and then sprinkle with coarse salt. Bake at 350 degrees for about 30 minutes – I like to see the change in texture to the tomatoes’ skin and the garlic browned. While you’re waiting for the tomato mixture to bake, slice a ball of fresh mozzarella into small pieces and spread them out on a serving plate. When you remove the tomato mixture from the oven, pour the contents of the cookie sheet including oil over the mozzarella. Slice a loaf of Italian bread, place on a cookie sheet in one layer, and brush with a bit of olive oil. Bake for about 10 minutes or until preferred shade of golden brown.

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