Caprese salad with sun-dried tomatoes

Ingredients:

• 12, cut in half lengthwise plum tomatoes (remove the seeds, but not the place where the stalk is attached)
• 450 g fresh salted mozzarella
• 12 chopped fresh basil leaves
• 1.5 tbsp balsamic vinegar
• 1/4 cup good quality olive oil, plus extra for dressing
• 2 large cloves of garlic, minced
• 2 teaspoons of sugar
• Coarse salt and freshly ground black pepper

Preparation:

1. Preheat oven to 135°C.
   
   Place the tomatoes cut-side up on a baking sheet in a single layer. Drizzle with 1/4 cup olive oil and balsamic vinegar. Sprinkle with garlic, sugar, 1.5 teaspoons salt, and 1/2 teaspoon pepper. Bake for 2 hours, until the tomatoes are wilted and beginning to caramelize. Let cool at room temperature.
2. Slice the mozzarella into slices about 1 cm thick. If the slices are larger than the tomatoes, cut them in half. Arrange the tomatoes, alternating with the mozzarella, on a platter and sprinkle with basil. Season with a little salt and pepper and drizzle with olive oil. Serve at room temperature.