Rinse tomatoes and pat dry if possible. You can also use other types of tomatoes, but the cherry tomatoes are the tastiest.
Put olive oil in a hot pan. Tomatoes all the way in, are allowed to burst and release juice. Turn the tomatoes over or shake the pan. Roast for a total of approx. 5 minutes, light color should be present, but not browned. Season with sea salt and pepper. Sprinkle a pinch of sugar on top to enhance the sweet taste.
Mix the olive oil and white balsamic vinegar (it is also possible with a dark one) in a bowl to taste. Add the tomatoes straight from the pan with all the juice. Add the plucked basil leaves as desired and mix everything together.
Arrange everything on a plate, pluck the mozzarella over it. Since the tomatoes are warm, this will run a bit, which is also desirable.
Ingredients
Print Recipe
Pin Recipe