Baked Tomatoes and Mozzarella

6 roma (plum) tomatoes, thinly sliced

1 tablespoon olive oil

sea salt and freshly ground black pepper to taste

1 (8 ounce) ball of fresh mozzarella cheese, cubed

2 tablespoons chopped fresh basil

1 clove roasted garlic, mashed into a paste

¼ cup balsamic vinegar

2 tablespoons olive oil

Preheat oven to 250 degrees F (120 degrees C). Grease a baking sheet.

Arrange tomato slices on prepared baking sheet in a single layer. Drizzle tomatoes with 1 tablespoon of olive oil; sprinkle lightly with sea salt and freshly ground pepper.

Bake the tomatoes in the preheated oven until they become leathery, a bit brown, and crunchy around the edges, approximately 2 hours. Remove from oven and let cool completely.

Combine the cooled roasted tomatoes, mozzarella cheese, basil, and roasted garlic in a large bowl. Season with salt and pepper to taste. Stir in the vinegar and the remaining 2 tablespoons of olive oil; mix well.