Heat oven to 425 degrees. Toss tomatoes in olive oil and spread out evenly on a parchment lined sheet pan. Roast for approx 15 minutes until browned and blistery.
Transfer tomatoes to a serving bowl. Add chopped avocado and mozzarella. Top with torn basil, drizzle salad with balsamic glaze and season with S&P. Serve immediately
Recipe by Good Thyme Kitchen at https://www.goodthymekitchen.com/roasted-tomato-caprese-salad/