Roasted Tomatoes with Buffalo Mozzarella

Difficulty: Simple
Time: 40 minutes
Serves: 4

  • 2 lbs Campari Tomatoes, halved
  • ¼ tsp chili flakes
  • 1 tsp Kosher salt
  • 1 sprig fresh rosemary, chopped
  • 1/3 cup extra virgin olive oil
  • 2 tbsp red wine vinegar
  • ¼ cup green olive, chopped
  • 3 oz buffalo mozzarella, chopped
  • salt and ground pepper

A nice snack or an appetizer to pair with a glass of wine, these oven-roasted Campari Tomatoes are simple and refined, like life should be.


  1. Preheat oven to 425°F.
  2. Place tomatoes on baking tray, cut side up, and drizzle with 2 tbsp. of extra virgin olive oil, kosher salt, chili flakes and rosemary.
  3. Bake for 40-45 minutes, until slightly browned and juicy.
  4. In a small bowl, whisk together remaining extra virgin olive oil and red wine vinegar.
  5. Scatter mozzarella, olives and roasted tomatoes on the platter and finish with dressing.
  6. Season with salt and freshly ground pepper, serve with bread.