Slow-roasted tomatoes, crispy ciabatta croutons, fresh mozzarella, basil, and a warm garlic dressing. When you roast tomatoes, everything changes.
Place tomatoes and garlic in roasting tin. Drizzle oil, add thyme, season. Roast 160°C for 1 hour until collapsed, jammy, and deeply concentrated. This step cannot be rushed.
Tear ciabatta into rough chunks. Toss in olive oil and salt. Bake 180°C for 15 minutes until very crispy and golden. They must be properly crispy to survive the dressing.
Squeeze roasted garlic from skins into bowl. Mash and whisk with olive oil, red wine vinegar, and tomato juices from the roasting tin.
Toss warm croutons with dressing. They will absorb it — this is exactly right. Add tomatoes, mozzarella, and basil. Serve while croutons are still warm.