Serves 4
Ingredients
For roasted tomatoes
8 plum tomatoes, cut in half and seeds removed
3 sprigs fresh thyme, leaves removed
2 cloves garlic, sliced thin
½ teaspoon sugar (optional)
¼ cup extra-virgin olive oil
Salt
Freshly ground pepper
For salad
1 pound fresh mozzarella, ¼-inch thick slices
Basil pesto, for drizzling
Maldon salt
Freshly ground pepper
Directions
For roasted tomatoes
Preheat oven to 200°F. In a large bowl, combine all ingredients and lay on a baking sheet with the tomatoes cut side down. Place in oven and roast for 2 to 3 hours or until tomatoes have reduced in size and there are dry to the touch. Remove from oven and peel the skins off the tomato. Use right away or store in an air-tight container.
For salad
Layer alternating slices of roasted tomatoes and mozzarella on a large, shallow platter. Drizzle the salad with basil pesto and season with salt and pepper, to taste.