Ingredients
10 vine ripened tomatoes
8oz Fresh Mozzarella Cheese                                    
Extra Virgin Olive Oil
Balsamic Vinegar
Basil for garnish

Method
Blanch tomatoes in boiling, salted water for 15 seconds, and shock in ice bath. Remove skins and core, cut in half and rinse out all seeds under running water. Dry tomatoes and toss with a few tablespoons of olive oil and just a touch of salt and pepper. Arrange on a baking sheet and slowly roast the tomatoes in the middle rack of a pre-heated 200°f oven for 2-3 hours. Cooking tomatoes in this fashion will greatly intensify their flavor, but requires much patience. After the tomatoes have become soft and slightly caramelized, allow to cool and drain any residual oil in a colander. Transfer to a cutting board, chop coarsely and set aside.

Chop mozzarella into fine dice and set aside. Cut basil into a fine julienne and set aside. Using a ring mold, place the mold in the middle of a plate and spoon in tomatoes to the one-third point mark. Add a layer of mozzarella and finish with a final layer of tomatoes. Slowly remove mold and garnish with basil. Garnish plate with aged balsamic vinegar and basil oil. Serve with crostini.