Active Time

　　10 min

　　Total Time

　　1 1/4 hr

　　

Ingredients

Makes 4 servings

　　1 pound plum tomatoes, quartered lengthwise

　　1/3 cup extra-virgin olive oil, divided

　　1/4 cup basil leaves

　　1 pound cold salted fresh mozzarella, sliced 1/3 inch thick

　　2 tablespoons balsamic vinegar

　　

Step 1

Preheat oven to 400°F with rack in middle.

　　

Step 2

Toss tomatoes with 2 tablespoons oil and 1/4 teaspoon each of salt and pepper. Roast tomatoes, cut sides up, in 1 layer in a 4-sided sheet pan until skins are wrinkled and beginning to brown on bottom, about 45 minutes. Cool completely.

　　

Step 3

Cut basil into very fine shreds. Arrange mozzarella and tomatoes on plates and sprinkle with basil. Drizzle with vinegar and remaining oil. Season with pepper.