Roast 2 vines of cherry tomatoes (about 20 tomatoes) on a baking sheet with olive oil & salt at 375°F (190°C) for 15-20 min or until the tomatoes have burst a bit but are not dried out.

Carefully place the cooked tomatoes on a platter alongside 4 oz (115 g) fresh mozzarella that has been torn into pieces. Sprinkle the whole platter with capers, lemon zest, flaky salt, black pepper & lots of olive oil.

Serve alongside slices of grilled or pan-fried sourdough bread that has been brushed with olive oil.