I saw this on Shutterbean, and I knew I had to try it. I love sun dried tomatoes, and this sounded like it would taste a decent bit like them. I showed it to Alex, and he readily approved, so we made it once we got some tomatoes.
12 plum tomatoes, halved lengthwise, seeds (not cores) removed
1/4 cup good olive oil
1 1/2 T balsamic vinegar (I used a lot more)
2 large garlic cloves, minced
2 t sugar
1 1/2 t salt
1/2 t pepper
16 oz. fresh mozzarella
12 fresh basil leaves, chopped
1 loaf of ciabatta or baguette
Preheat the oven to 275 ºF. Arrange the tomatoes on a sheet pan, cut sides up, in a single layer. Drizzle with olive oil and the balsamic vinegar. Sprinkle with the garlic, sugar, salt, and 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. If the slices of mozzarella are larger than the tomatoes, cut the mozzarella slices in half. Slice the bread into small slices, just large enough for the tomatoes. Broil the slices until lightly toasted (make sure you keep a good eye on it so it doesn’t burn) and top each slice with a slice of mozzarella and a tomato.