Roasted Tomato-Basil Caprese

Directions

1. Preheat oven to 350 degrees.
2. Rinse tomatoes and drain them. Leave whole and toss them into a shallow casserole dish. Add the smashed garlic cloves and basil leaves. Pour in the olive oil and add the seasonings. Stir to coat everything with olive oil. Place in oven uncovered. Roast until tomatoes, garlic, and basil are all nicely caramelized, and the tomato juices have reduced to almost a syrupy consistency, probably a good 30-40 minutes. While roasting, stir now and then. Meanwhile, drain the mozzarella balls if necessary, and cut them into 1/2" cubes.
3. When done, remove tomato mixture from oven and allow to cool to room temperature. Don't be afraid to stick the baking sheet into the fridge to move things along. Add the mozzarella cubes and stir to blend everything beautifully together. Let flavors blend while you slice and grill the focaccia.
4. I make my own focaccia (http://www.food52.com/recipes/12903_focaccia), so I know it has plenty of olive oil both in and on it. If you're using one you've purchased, you may want to brush the cut sides with olive oil before you grill it. It's easier to handle long strips of it than shorter pieces during the grilling phase. You can certainly use the oven broiler to toast it, but it's so much better done over a barbecue, or even a campfire. Grill or toast both sides to a deep golden brown and good crispness - you don't want it going soggy under that heavenly Caprese. When done, break into pieces about 3" long.
5. Arrange a comfortable bed of fresh basil leaves in the center of a serving platter. Pour Caprese out onto it. Arrange pieces of grilled focaccia around the edge. Pour glasses of your favorite wine and toast to good summer food.