Preheat the oven to 150C.
Halve the cherry tomatoes and arrange them on a tray lined with baking paper, cut side up. Drizzle with the olive oil, scatter over the leaves from the thyme and a generous sprinkling of sea salt. Roast the tomatoes until they are soft and beginning to caramelise, around 1 hour.
Meanwhile, drain the beans which have been soaking overnight and rinse them under cold water. Place in a large pot along with the bay leaves, sage and shallot and cover with plenty of cold water. Bring to the boil and then simmer until tender, around 30 minutes. Drain and set aside.
For the dressing, pound the garlic and herbs with a pinch of sea salt in a mortar and pestle. Now add in the almonds and continue to pound them until you have a rough paste. Alternatively, blitz all together in a food processor. Drizzle in the lemon olive oil and vinegar and stir to combine. It should be thick but not stiff. Check for seasoning and taste for acidity, adding more vinegar if needed. Set aside.
In a large bowl mix the beans together with slow roasted tomatoes and torn mozzarella. Add in the almond and herb mixture and mix well so that everything is well coated. Season to taste and serve.