Roasted Olive Oil Tomatoes - alive magazine

Ingredients

• 4 cups (1 L) cherry tomatoes, preferably multicoloured
• 4 thyme sprigs
• 1/2 tsp (2 mL) coriander seeds
• 1/2 tsp (2 mL) salt
• 1/2 tsp (2 mL) crushed red pepper flakes
• 1/2 head of garlic
• 1/4 cup (60 mL) extra-virgin olive oil or camelina oil
• 1 Tbsp (15 mL) red wine vinegar
• 1 cup (250 mL) bocconcini mini mozzarella pearls
• Freshly cracked black pepper