The Busy Gourmand

I usually wait until the tomatoes come ripe off the vine for this type of salad. This version allows you to convert the winter tomatoes you find in the store a passable alternative.

12 plum tomatoes, halved lengthwise, seeds removed
1/4 cup extra virgin olive oil
1 1/2 tablespoons balsamic vinegar
16 ounces fresh mozzarella
12 fresh basil leaves julienned
kosher salt and freshly ground black pepper

Preheat the oven to 275 degrees.

Arrange the tomatoes on a baking sheet, cut side up, in a single layer. Drizzle with the olive oil and balsamic vinegar. Sprinkle with a bit of salt and pepper. Roast in the oven for two hours until the tomatoes begin to caramelize. Allow the tomatoes to cool to room temperature.

Cut the mozzarella into thin slices. Layer the tomatoes alternately with the mozzarella on a platter and scatter the basil on top. Sprinkle lightly with salt and pepper and drizzle with some more olive oil. Serve at room temperature.