Roasted Cherry Tomato Caprese
['2 pints cherry tomatoes', '4 sprigs thyme', '4 garlic cloves, smashed', '1/4 cup extra-virgin olive oil', 'Kosher salt', '8 ounces fresh buffalo or cow mozzarella (about 1 ball), room temperature, torn into large pieces', 'Flaky sea salt', 'Country-style bread', 'brushed with oil', 'toasted in oven (for serving)']
Preheat oven to 350°F. Toss tomatoes, thyme, garlic, and oil on a rimmed baking sheet to coat and season lightly with kosher salt. Spread out in a single layer and roast until tomatoes are bursting and lightly browned, 40–45 minutes; let cool.
Arrange mozzarella on a platter and spoon warm tomato mixture with juices over; sprinkle with sea salt. Serve with olive-oil-toasted bread for soaking up all those extra juices.
Tomatoes can be roasted 1 day ahead. Cover and chill. Gently reheat before using.
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