Oven-Roasted Tomato Caprese Salad

Ingredients

• 1 1/2 pounds cherry tomatoes
• 1 1/2 tablespoons olive oil
• 1 teaspoon maple syrup
• 11/2 teaspoons balsamic vinegar
• 1/4 teaspoon sugar
• Kosher salt and freshly ground black pepper
• 1 pound small fresh mozzarella balls, halved
• 1/4 cup basil leaves, finely sliced
• 1 teaspoon grated zest from 1 lemon

Directions

Set a rack in the lower-middle area of the oven, then heat the oven to 375 degrees F. Coat a 9- by 13-inch baking dish with cooking spray. In the dish, combine the cherry tomatoes with the olive oil, maple syrup, balsamic vinegar, and sugar, turning everything together until glossy. Slide the dish into the oven and roast for about 40 minutes, giving the tomatoes a toss now and then, until their skins look puckered and a few spots are beginning to darken. Take the dish out and let the tomatoes cool. Spoon the tomatoes, including all those lovely juices, into a large bowl. Add the mozzarella and basil, then fold gently to mix. Finish with salt and pepper to your taste, scatter in the lemon zest, and give it one more gentle toss. Serve right away, or chill for up to an hour before serving.