Cooking: 50 minutes
4 Servings
9 oz. (250 g) buffalo mozzarella
3 1/2 tbsp. (52 ml) extravirgin olive oil; more for drizzling
4 ripe tomatoes
1/2 oz. (15 g) fresh basil, or about 30 leaves
sugar
garlic, finely sliced
fresh thyme
salt and pepper
Heat the oven to 200°F (100°C).
Slice the tomatoes, and arrange them on a baking sheet.
Sprinkle with salt, a little sugar, the garlic, and thyme.
Drizzle with olive oil and bake for about an hour.
Meanwhile, bring a medium pot of water to a boil.
Dip the basil in the water and then plunge into ice water.
Puree the basil leaves in a blender with the 3 1/2 tbsp. (50 ml) olive oil.
Slice the mozzarella and season lightly with salt and pepper.
Make the stacks by layering the mozzarella and semi-candied tomato slices.
Drizzle with olive oil and garnish with the basil sauce.
