Roasted tomatoes and mozzarella

Ingredients for 4 servings:

• 16 cherry tomatoes
• 2 mozzarella
• Basil, fresh
• olive oil
• Balsamic vinegar, white
• Sea salt
• pepper
• Sugar

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Rinse the tomatoes and pat them dry, if possible. Other types of tomatoes will work, but cherry tomatoes are the most flavorful. Add olive oil to a hot pan. Add the tomatoes whole; they’re okay if they burst and release their juices. Turn the tomatoes over or shake the pan. Roast for about 5 minutes; they should be lightly browned, but not look fried. Season with sea salt and pepper. To enhance the sweetness, sprinkle on a pinch of sugar. Mix olive oil and white balsamic vinegar (dark balsamic also works) in a bowl to taste. Add the tomatoes straight from the pan with all their juices. Add torn basil leaves if desired and mix everything together. Arrange everything on a platter and scatter the mozzarella over the top. Since the tomatoes are warm, it will melt a little, which is desirable.