Ingredients

• 8 romas (plum) tomatoes , halved lengthwise and seeded
• 0.25 cups extra-virgin olive oil
• 1.5 tablespoons balsamic vinegar
• 1.5 teaspoons minced garlic
• 2 teaspoons white sugar
• sea salt to taste
• ground black pepper to taste
• 1 package fresh salted mozzarella cheese , 16 ounce
• 8 leaves fresh basil , cut in very thin strips
• 1 tablespoon extra-virgin olive oil , or to taste
• 1.5 teaspoons balsamic vinegar , or to taste

Instructions

1. 1 Preheat oven to 275 degrees F (135 degrees C).
2. 2 Arrange tomatoes, cut sides up, on a baking sheet. Drizzle with 1/4 cup olive oil and 1 1/2 tablespoon balsamic vinegar and sprinkle with garlic, sugar, sea salt, and black pepper.
3. 3 Roast tomatoes in the preheated oven until they begin to turn brown and the juices become thick and sticky, about 2 hours. Let tomatoes cool to room temperature.
4. 4 Place tomato halves and slices of mozzarella cheese onto a serving platter, alternating tomatoes and cheese to make an attractive pattern; sprinkle salad with basil. Drizzle with 1 tablespoon extra-virgin olive oil and 1 1/2 teaspoon balsamic vinegar.

Nutrition per serving