Okay, so this originated from a recipe book belonging to my good friends George and Connie. I’ve since made it a number of times (because it’s so damn good) and although the bulk of the recipe remains the same I’ve tweaked a couple of things…nothing major, but the odd minor adjustment. Anyway, even my kids (who aren’t big tomato fans) love it!

• 12 Plum Tomatoes (Cut Lengthwise, Seeds Mostly Removed)
• 12 oz Fresh Buffalo Mozzarella
• 1/4 Cup Olive Oil
• 2 Tsp Balsamic Vinegar
• 3 Large Garlic Cloves (Crushed)
• 1 Tbsp Granulate Sugar
• 1/2 Tsp Salt
• 1/2 Tsp Pepper
• 1/4 Cup Fresh Basil (Chopped)
• 1 Tsp Olive Oil (To Drizzle)
• 1 Baking Sheet
• 1 Oven

Preheat your oven to 350F. Take the cut tomatoes and spread them out across your baking sheet, with the outer skin facing down. Coat the tomatoes with the olive oil and balsamic vinegar, then evenly spread the crushed garlic, sugar, salt and pepper (reserve a touch of each of the salt and pepper for the finish) across each tomato face. Place the tray in the oven and roast the tomatoes for 2 1/4 hours. You’ll know when they’re done as they’ll be caramelized and concentrated in flavour.

Remove the tomatoes from the oven (and resist consuming them immediately) and then prepare the mozzarella by cutting it into 1/4″ thick slices (although I’ve on occasion torn it apart which is an equally nice preparation of the dish). Layer the mozzarella and tomatoes on a large platter, or alternatively in singles with the mozzarella below and tomato on top, and then drizzle with a little extra olive oil. Add the chopped basil, as well as a pinch of salt and pepper to taste and enjoy with a group of friends or in a corner alone (haha)!