This recipe was presented on the Food Network Channel, thanks to Ina.
oven roasted tomatoes, fresh mozzarella and basil
plum tomatoes, cut in halves and seeded
2 cloves garlic, sliced
salt and pepper
splash of balsamic vinegar
fresh sliced mozzarella
fresh basil, cut chiffonade
Preheat oven to 200 degrees.
Place tomato halves on a baking sheet. Drizzle with olive oil and balsamic. Season with the garlic, salt and pepper.
Roast for 2 hours.
When the tomatoes are cool, layer on a serving platter with alternating slices of fresh mozzarella.
Sprinkle with the fresh basil strips. Drizzle on some additional balsamic vinegar.
deliciously served with fresh baked sliced baguettes