Preheat your oven to 275°F (135°C).
In a small oven-safe dish, combine the cherry tomatoes, garlic, rosemary and olive oil, make sure all ingredients are submerged in oil.
Roast the tomato mixture in the preheated oven for 2 until the tomatoes are soft and caramelized. Be patient; slow-roasting is the key to achieving that incredible sweetness.
Remove the roasted tomatoes from the oven and let them cool slightly.
To serve, spread the creamy stracciatella cheese on a plate, and top it with the warm tomato confit, using a fork to drain it from the oil.
Garnish your dish with fresh basil leaves for a burst of herbal freshness.
Serve with slices of crusty bread to scoop up the cheese and tomato goodness.
