Roast 1 pound (or half) of the tomatoes
Preheat your oven to 350°F.
Halve the tomatoes and toss them in a bowl along with the olive oil, maple syrup, and sea salt. Arrange them in a single layer on a baking sheet lined with parchment paper, cut side up
Bake, without stirring, until the tomatoes have shrunken a bit & have begun to caramelize around the edges (~ 45 to 60 minutes).
Set aside to cool.
Make the Chive Dressing
In a food processor (or blender) puree ⅓ cup chopped chives with ½ cup olive oil and a pinch of sea salt. Stir in another ¼ cup finely chopped chives by hand.
Assemble the Salad
Gently toss the roasted and raw tomatoes with a bit of chive or lemon oil, most of the almonds, the capers, the mozzarella, and the kale.
Serve topped with the remaining almonds and a few extra fresh chives that have been cut into small pieces.