2 pounds tomatoes ( a mix of small heirlooms & cherry tomatoes), halved
1/4 cup extra virgin olive oil
1 tablespoon brown sugar or maple syrup
couple pinches of fine grain sea salt
1/3 cup toasted almond slices
2 tablespoons capers, fried in a bit of oil
6 oz good mozzarella, torn into chunks
a handful of torn lettuce leaves
chive (or herb) flowers or minced chives, to serve
Directions
Toss about half the tomatoes in a bowl along with the olive oil, sugar, and salt. Arrange them in a single layer, cut side up, on a rimmed baking sheet. Bake at 350 F, until the tomatoes shrink a bit and start to caramelize around the edges– 45 to 60 minutes.
When ready to serve, gently toss the roasted with the raw tomatoes with the almonds, capers, mozzarella, and lettuce. Taste and season with a bit more salt if needed. Serve topped with the remaining almonds, and any herb flowers you might have.
