Recipes Appetizers Antipasto Cheese Buffalo Mozzarella with Neat and Messy Roasted Tomatoes Be the first to rate & review! Cookbook author Rachel Roddy serves tomatoes roasted two ways for a range of delicious tomato flavor as well as a beautiful presentation. Slideshow: More Mozzarella Recipes By Rachel Roddy Updated on September 1, 2015 Print Rate It Share Share Tweet Pin Email Photo: © Con Poulos Active Time: 20 mins Total Time: 3 hrs 30 mins Yield: 6 to 8 Ingredients 2 pounds cherry tomatoes, halved 2 pounds cherry tomatoes on the vine Salt Pepper 1/4 cup extra-virgin olive oil Two 8-ounce balls of buffalo mozzarella cheese, sliced Crusty bread, for serving Directions Preheat the oven to 300°. 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. Increase the oven temperature to 350°. 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. Suggested Pairing Pair this dish with a zingy, juicy Sicilian white. Rate it Print