Lately, I've been roasting an entire container of grape tomatoes drenched in olive oil and sprinkled with plenty of salt and pepper. There is something about roasting a (blah from the grocery store) tomato at high heat that actually makes it taste, well, like a tomato. When this lovely mixture comes out of the oven, I pour it over a large chunk of fresh mozzarella and then sprinkle torn basil leaves all over the top. The heat from the tomatoes makes the cheese all melty and releases the luscious sweet aroma from the basil. Add a little more olive oil and a splash of balsamic vinegar if you'd like. It's my version of a hot caprese salad. And damn, is it good.
