serves four 
Slow is the key word with this warm tomato salad. The low oven temperature and long roast time allow the tomato juices to caramelize and the sweet flavor of the tomatoes to intensify, so fight the temptation to increase the oven temperature or reduce the cooking time to speed things along. The good news? Beyond checking the oven occasionally, all you have to do is cut up the cheese and slice the basil, and you’ll have an elegant summer side bursting with sweet tomato goodness. I highly recommend sourcing fresh mozzarella for this salad—those dry, flavorless bricks just won’t cut it.
1½ to 2 pounds cherry tomatoes, halved
1 tablespoon extra-virgin olive oil
1 tablespoon balsamic vinegar
½ teaspoon fine sea salt
4 ounces fresh mozzarella cheese, cubed
¼ cup fresh basil leaves, cut into ribbons
Preheat the oven to 300°F.
In a large bowl, toss the tomatoes, olive oil, vinegar, and salt.
Arrange the tomatoes cut-side up on a baking sheet and roast them for 1½ to 2 hours, or until the juice thickens and turns slightly sticky. Remove from the oven and allow to cool for 5 minutes. Toss the warm tomatoes with the cheese and basil and serve immediately.