Preheat your oven to 400°F (200°C).

Wash the Roma tomatoes thoroughly under cool water and slice them in half lengthwise.

Finely chop 2-3 cloves of fresh garlic and set it aside.

In a large mixing bowl, combine the halved tomatoes with the minced garlic, olive oil, balsamic vinegar, oregano, basil, and red pepper flakes, then season with salt and pepper.

Gently toss the tomatoes and seasoning until they are beautifully coated.

Line a baking sheet with parchment paper and arrange the coated tomatoes cut-side up on the sheet.

Roast the tomatoes for about 45-60 minutes until softened and caramelized.

Once roasted, let them cool for a few minutes, then arrange them on a platter alongside slices of fresh mozzarella and basil leaves.

Drizzle with olive oil and balsamic glaze, and adjust seasoning if necessary.

Serve immediately at room temperature.