Not really a defined recipe but since tomatoes aren't in season here in Michigan yet and wanting something like a caprese salad to go with our grilled lamb chops last night, I roasted some small Campari tomatoes for about 20 minutes at 400F, which I had cut in half, in olive oil and a bunch of chopped garlic ( like 5 cloves!). I sliced fresh mozzarella and poured the cooled tomatoes, juices and all, over and topped with some salt, pepper and fresh basil leaves. Use whole cherry tomatoes if you like and get some good bread to dip in the lovely juices.
I think they'll be on the Memorial Day menu!
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