Preheat the oven to 400°F (200°C) and prepare baking sheets with parchment paper.

Wash the Roma tomatoes and slice each tomato in half lengthwise.

Finely chop fresh garlic cloves and set aside.

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

Gently toss to ensure every tomato half is evenly coated.

Transfer the tomato halves onto the prepared baking sheet, cut side up.

Roast tomatoes for 45 to 60 minutes until soft with slightly charred edges.

Allow the tomatoes to cool for 10 minutes after removing from the oven.

Slice fresh mozzarella cheese into 1/4-inch rounds.

On a large serving platter, assemble the salad by layering roasted tomatoes, mozzarella, and fresh basil.

Drizzle olive oil and balsamic glaze over the assembled salad.

Taste and adjust seasoning with salt and pepper as needed.

Serve immediately for the best taste experience.