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Preheat oven to 275F.
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Choose a non-reactive shallow baking pan large enough that tomatoes won’t be crowded. There should be room between tomatoes to allow excess moisture to escape.
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Pour olive oil & balsamic vinegar into baking pan.
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Add garlic, salt and pepper.
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Cut tomatoes in half, horizontally, and remove stems & seeds.
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Place tomatoes in pan and toss gently with oil & balsamic mixture then turn them cut side down in the dish. (Leave space between tomatoes.)
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Sprinkle tomatoes with sugar.
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Bake 2 hours or until tomatoes begin to caramelize and are wrinkled.
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Remove tomatoes from oven. If desired, remove skins after tomatoes have cooled to touch – the skins will slide right off.
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Allow tomatoes to cool completely, then quarter (or halve, depending on size of tomatoes). *See notes.
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In a medium bowl, combine roasted tomatoes, mozzarella pearls and cut fresh basil and drizzle lightly with good olive oil.
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Serve at room temperature with Parmesan Toast Crisps.
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**See notes for “make ahead” advice.
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Enjoy!
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For Parmesan Toast Crisps:
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Position oven rack at 1/3 top of oven. Preheat oven to broil.
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Place sliced bread on a baking sheet, at least 1/4" apart. (the bread should toast, not steam)
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Butter each slice of bread completely.
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Lightly sprinkle buttered bread with kosher salt.
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Liberally sprinkle bread with grated Parmesan cheese.
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Broil until golden brown. (watch closely).
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Enjoy!