These Roasted Olive Oil Tomatoes are even sweeter than raw sun-ripened tomatoes (that’s sweet!). Be sure to serve them with chunks of good quality crusty bread, your favorite gluten-free crackers, or pitas that have been toasted on the grill and broken into chunks. If you prefer, you can swap out the bocconcini for chunks of mozzarella or burrata. The dish can be made ahead and simply warmed up in the oven—just leave the cheese out until ready to serve.
All dressed up
Repurpose the leftover garlic-infused tomato oil as a standout salad dressing by whisking it with some additional oil, vinegar, and Dijon mustard.