This may have come from the Wall Street Journal, or maybe Ina Garten – can’t really remember. It’s perfect for when tomatoes are abundant, but even winter grocery store tomatoes taste great.
12 plum tomatoes, halved
1/4 cup olive oil
1 1/2 Tbsp cider vinegar
sprinkling of garlic powder
2 tsp sugar
salt and pepper
8 oz. sliced mozzarella cheese
12 basil leaves, julienned (Stack all the leaves on top of one another, roll them up and cut little thin slices. They’ll form little strips of basil. Thanks, Ina!)
Set oven to 425.
Lay tomatoes cut side up in a baking dish. Blend olive oil, vinegar, garlic powder and sugar and drizzle over the tomatoes. Sprinkle lightly with salt and pepper.
Bake for 25 – 30 minutes. Remove from oven, and put Mozarella cheese on top. Put back in the oven for 2 minutes to soften the cheese. Remove again, then sprinkle basil over everything. Drizzle one more time with olive oil and give it one last go with the salt and pepper. Serve warm.