Buffalo Mozzarella with Neat and Messy Roasted Tomatoes

Rome-based cookbook author Rachel Roddy serves tomatoes roasted two ways for a range of delicious tomato flavor as well as a beautiful presentation.


    • 2 pounds cherry tomatoes, halved
    • 2 pounds cherry tomatoes on the vine
    • Kosher salt
    • Black pepper
    • 1/4 cup extra-virgin olive oil 
    • 2 (8-ounce) balls of buffalo mozzarella cheese, sliced
    • Crusty bread, for serving


  1. Preheat the oven to 300°F. 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.
  2. Increase the oven temperature to 350°F. 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.