Preparation

• Preheat your oven to 180 Degrees C (355 F).
• Wash the tomatoes and thoroughly dry them. Cut them in half if they are large. Smaller ones can be kept whole, but we recommend piercing them with a knife to stop them from bursting.
• Place the tomatoes in a medium-size bowl.
• Add the garlic, olive oil, sugar, dried oregano and salt and toss together.
• Turn into a non-reactive baking dish and place in the preheated oven.
• Roast the tomatoes for about 30-40 minutes or until they begin to caramelise.
• Remove the tray from the oven and set aside to cool.
• When cool, remove the garlic. Arrange the tomatoes on a serving platter with the torn mozzarella and the basil leaves. Pour the roasting juices over the tomatoes.
• Add a sprinkle of good quality sea salt flakes just before serving.
• Serve as an appetiser with crusty bread to mop up the juices, or serve as a side dish.
• Optionally, serve with a drizzle of Balsamic Glaze.