Slow-Roast Tomatoes with Thyme and Mozzarella

• small to medium tomatoes 16
• olive oil
• thyme leaves
• buffalo mozzarella 2 balls
• basil a small bunch

1. Preheat the oven to 325F (160C).
2. Remove the stalks from the tomatoes and put the fruit into a small baking dish.
3. They should fit snugly.
4. Drizzle with olive oil and season with salt and black pepper.
5. Pull the thyme leaves from their stalks and toss with the tomatoes and seasonings.
6. Bake until they are truly soft and collapsinga good hour or more.
7. Pull the mozzarella in half.
8. Put a half on each plate and season it with olive oil and torn basil leaves.
9. Serve the roast tomatoes alongside.

tomatoes, olive oil, thyme, buffalo mozzarella, basil

Taken from www.epicurious.com/recipes/food/views/slow-roast-tomatoes-with-thyme-and-mozzarella-381694 (may not work)