Instructions

1. Arrange 2 racks to divide the oven in thirds and heat the oven to 375ºF. Drizzle 1 tablespoon of the olive oil into a 9x13-inch baking dish and tilt the dish to coat.
2. Halve 4 medium red bell peppers lengthwise. Pull out the stem, ribs, and seeds. Arrange the peppers cut-side up in a single layer in the baking dish. Thinly slice 2 garlic cloves and scatter into the peppers. Drizzle the peppers with 2 tablespoons of the olive oil, then season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.
3. Roast on the lower rack until tender and slightly charred at the edges, but still holding their shape, 35 to 40 minutes. Meanwhile, prepare the tomatoes and toast the pine nuts if desired.
4. Halve 2 pints cherry or grape tomatoes and place in a medium bowl. Pick 1 cup packed basil leaves, then set aside 4 of the largest leaves for garnish. Place the remaining basil leaves, remaining 1/4 cup olive oil, 1 1/2 tablespoons red wine vinegar, a generous pinch of kosher salt, and a few grinds of black pepper in the bowl of a food processor fitted with the blade attachment. Process until mostly smooth, about 10 seconds. Pour over the tomatoes and toss to coat.
5. About 10 minutes before the peppers are done, spread 2 tablespoons pine nuts out in a small rimmed baking pan, such as a quarter sheet pan or pie plate. Bake on the upper rack until golden-brown and toasted, tossing halfway through, 5 to 7 minutes total.
6. When the peppers are ready, let cool for a few minutes. Transfer cut-side up to a serving platter. Divide the tomatoes and any vinaigrette or juices that remain in the bowl among the peppers, letting some spill over onto the platter. Tear 1 (8-ounce) fresh burrata or mozzarella cheese ball into bite-sized pieces and scatter over the peppers. Tear the reserved basil leaves and scatter over the cheese. Sprinkle with the pine nuts, several grinds of black pepper, and a generous pinch of flaky salt, if using.