Roasted Tomato Caprese

This is what was for dinner last night. I could
eat Caprese every night for the rest of my life!!!
Toast or grill some Italian bread and layer the Caprese
on top or just use the bread to mop up all the incredible
juices that are in the pan. YUM

Roasted Tomato Caprese
12 plum tomatoes, halved lengthwise, seeds removed
1/4 cup olive oil, plus more for drizzling
1 1/2 tablespoons balsamic vinegar
2 garlic cloves, minced
2 teaspoons sugar
kosher salt and fresh ground pepper
16 ounces fresh mozzarella
12 fresh basil leaves, julienned

Preheat oven to 275
Arrange tomatoes on a sheet pan, cut side up. in
a single layer. Drizzle with 1/4 cup of olive oil and
the balsamic vinegar. Sprinkle with the garlic,
sugar, 1 1/2 teaspoons salt, 1/2 teaspoon pepper.
Roast for 2 hours until the tomatoes are concentrated
and begin to caramelize. Allow the tomatoes to cool
to room temperature.

Cut the mozzarella into slices slightly less than 1/2
inch thick. Layer the tomatoes alternately with
the mozzarella on a platter and scatter the basil
on top. Sprinkle with salt and pepper and drizzle
with olive oil. Serve at room temperature. Ina Garten.