1 kg tomatoes, any and a variety
extra virgin olive oil
red wine vinegar
sea salt flakes (Maldon) & black pepper
1 tablespoon sugar
a small handful basil leaves
3 x 125g buffalo mozzarella or fior di latte
3 handfuls of fresh wild rocket
preheat the oven to 140C. Cut the tomatoes into bite sizes or halve cherry and rosa tomatoes. If they are small, leave them whole. Scatter them on a large baking tray and drizzle over a good glug of olive oil and a few splashes of red wine vinegar. sprinkle the sugar, salt and pepper. Roast for 1 1/2 hours until the tomatoes are starting to burst but still hold their shape.
Allow the tomatoes to cool slightly. Arrange the rocket on a large serving plate and spoon the tomatoes over this making sure to scrape off all the sauce. Tear the mozzarella up slightly and place this on top. Scatter over the basil leaves and serve.